Name: Air-Fried Korean Chili Cauliflower
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 medium heads cauliflower (cut into florets — about 650 g); 1.5 cups gluten-free flour blend (or brown rice flour) (Brown rice flour yields a denser batter.); 2 tbsp cornstarch; 1 tbsp baking powder; 1 tsp salt; 1 tsp garlic powder; 0.25 tsp black pepper; 1.75 cups seltzer water (extra cold) (Helps create a lighter batter.); 0.5 cups maple syrup (or agave nectar — reduce to ¼ cup if you prefer less sweet); 6 tbsp soy sauce (use low-sodium if sensitive to salt) (Tamari can be used for a gluten-free option.); 0.25 cups light brown sugar; 3 tbsp minced garlic (about 2–3 cloves); 2 tbsp minced fresh ginger; 2 tbsp apple cider vinegar; 1 tbsp toasted sesame oil; 5 tbsp Korean chili paste (gochujang); 0.25 cups mirin; 2 tbsp cornstarch (for thickening sauce); 0.25 cups chopped green onion; 1 tbsp toasted white sesame seeds; 1 lime cut into wedges (optional, for serving); 1-2 tbsp toasted sesame oil (or vegetable oil) for brushing/spraying

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I first tried this sweet-spicy gochujang cauliflower on a weeknight when I wanted something crunchy, saucy, and a little adventurous — without dragging out dinner. Air-frying (or baking) keeps the florets perfectly crisp while the sticky Korean chili glaze adds that umami, garlicky kick. It’s a great plant-forward main, party snack, or something to serve when you want bold flavor without frying a vat of oil.

Why you’ll love this dish

This air-fried Korean chili cauliflower gives you the crunch of a deep-fried appetizer with far less oil and fuss. It’s naturally vegetarian and easily vegan when you use gluten-free flour and a vegan sweetener. The gochujang-based sauce balances salty, sweet, tangy, and spicy notes — meaning it works for weeknight dinners, game-day finger food, or a crowd-pleasing appetizer at a potluck.

“Crunchy batter, sticky-sweet gochujang glaze, and just enough heat — a plant-based showstopper everyone asked for seconds of.” — a quick note from my first test batch

What makes it special:

Quick to pull together: batter, air-fry, toss in sauce — under an hour in most kitchens.
Gluten-free friendly when using a gluten-free flour blend or brown rice flour.
Customizable heat and sweetness to please kids and adults alike.
Great for batch-cooking: sauce keeps well and you can re-crisp leftovers.

How this recipe comes together

Step-by-step overview:

Prep cauliflower into bite-sized florets.
Make a light tempura-style batter with gluten-free flour and extra-cold seltzer water.
Coat and air-fry (or bake on a rack) until crisp.
Whisk together a glossy gochujang sauce with maple, soy, mirin, garlic, and ginger; thicken slightly.
Toss hot cauliflower in the sauce, garnish, and serve.

Expect 15–20 minutes active prep and roughly 20 minutes of cooking per batch in the air fryer (baking is a little longer).

What you’ll need

2 medium heads cauliflower (cut into florets — about 650 g)
1 ½ cups gluten-free flour blend (or brown rice flour)
2 tbsp cornstarch
1 tbsp baking powder
1 tsp salt
1 tsp garlic powder
¼ tsp black pepper
1 ¾ cups seltzer water (extra cold)
½ cup maple syrup (or agave nectar — reduce to ¼ cup if you prefer less sweet)
6 tbsp soy sauce (use low-sodium if sensitive to salt)
¼ cup light brown sugar
3 tbsp minced garlic (about 2–3 cloves)
2 tbsp minced fresh ginger
2 tbsp apple cider vinegar
1 tbsp toasted sesame oil
5 tbsp Korean chili paste (gochujang)
¼ cup mirin
2 tbsp cornstarch (for thickening sauce)
Additional toasted sesame oil (or vegetable oil) for brushing/spraying
¼ cup chopped green onion (for garnish)
1 tbsp toasted white sesame seeds (for garnish)
1 lime, cut into wedges (optional, for serving)

Notes & swaps: brown rice flour makes the batter slightly denser; a gluten-free flour blend yields the crispiest, lightest tempura texture. Agave is less assertively flavored than maple. Use tamari to make the sauce gluten-free if needed.

Directions to follow

Preheat your air fryer to 400°F. If baking, preheat oven to 425°F.
Line the air fryer basket with parchment paper. If baking: place a cooling rack on a baking sheet, then set parchment on the rack — this creates airflow and a crisper crust.
Cut the cauliflower into small, even florets so they cook uniformly. Pat dry if wet.
In a large bowl, whisk together the dry tempura ingredients: gluten-free flour blend, 2 tbsp cornstarch, baking powder, salt, garlic powder, and black pepper.
Pour in the extra-cold seltzer water and stir gently until just combined. The batter should resemble a very thick pancake batter. If it’s too thin, add gluten-free flour 1 tbsp at a time until it reaches the right thickness. Avoid overmixing — little lumps are fine.
Coat each cauliflower floret evenly in the batter and arrange in a single layer in the air fryer basket or on the prepared rack/baking sheet. Don’t overcrowd — work in batches if needed.
Lightly spray the battered florets with cooking spray or brush with 1–2 tbsp oil. Air-fry for 17 minutes, flipping halfway through. If baking, bake 20–22 minutes, flipping once halfway. They should be golden and crisp.
Meanwhile, make the sauce: In a small saucepan or bowl, whisk together maple syrup (or agave), soy sauce, light brown sugar, minced garlic, minced ginger, apple cider vinegar, toasted sesame oil, gochujang, and mirin. In a small cup, dissolve 2 tbsp cornstarch in 2–3 tbsp cold water, then stir into the sauce. Heat gently over medium-low until the sauce bubbles and thickens to a glossy glaze. Taste and adjust sweetness or acidity (add a squeeze of lime if you want brightness).
When cauliflower is done, transfer hot florets to a large bowl. Pour the warm gochujang sauce over and toss quickly to coat. The heat helps the sauce cling and form a sticky coating.
Garnish with chopped green onion, toasted sesame seeds, and a drizzle of extra toasted sesame oil or a squeeze of lime. Serve immediately for best texture.

Best ways to enjoy it

Serve over steamed rice and a pile of fresh cucumber slices for cooling contrast.
Make it a bowl: rice, quick-pickled carrots, sautéed greens, and a heap of the cauliflower.
As party food: thread florets on skewers or serve in a big platter with extra sauce on the side.
Pair with cold beers or lightly sweet Riesling to balance the heat.

Storage and reheating tips

Refrigerate leftovers in an airtight container for up to 3–4 days. The sauce will make the cauliflower softer over time.
To re-crisp: air-fry at 375°F for 4–6 minutes or bake on a rack at 400°F for 6–8 minutes. Avoid microwaving if you want crunch.
Sauce freezes well by itself in a sealed container for up to 3 months — thaw and reheat, then toss fresh-cooked cauliflower in it.
Food safety: cool quickly and refrigerate within two hours of cooking.

Helpful cooking tips

Use extra-cold seltzer water — it helps create a lighter, crispier tempura batter.
Don’t over-crowd the air fryer; steam is the enemy of crispness. Small batches crisp much better.
If the batter slips off during cooking, try a slightly thicker batter or dust florets with a light coating of cornstarch before dipping.
Taste the sauce before thickening — gochujang can vary in salt and heat; adjust maple/agave and vinegar to balance.
For a really glossy finish, toss cauliflower in the sauce off the heat so the glaze sticks without breaking.

Creative twists

Make it smoky: add 1 tsp toasted smoked paprika to the batter or a splash of liquid smoke to the sauce.
Add nuts: toss toasted peanuts or cashews with the finished dish for crunch.
Heat variations: swap some gochujang for Sriracha for a sharper heat, or add honey for a deeper sweetness.
Protein swap: use the same batter and sauce for tofu cubes or cauliflower-steak slices.
Make it Korean BBQ–style: finish with a sprinkle of finely chopped kimchi for acidity and funk.

FAQ

Q: Can I make this gluten-free?
A: Yes — use a certified gluten-free flour blend or brown rice flour, and substitute tamari for soy sauce if you need a gluten-free soy option.

Q: How spicy is the sauce, and can I tone it down?
A: Gochujang brings fermented chili heat that varies by brand. To reduce spice, use less gochujang and increase maple syrup or mirin slightly. Adding more vinegar or lime also tempers heat with brightness.

Q: Can I prep this ahead for a party?
A: You can prep the sauce and batter ahead (keep batter chilled but don’t let it sit too long — it may deflate). Cut the cauliflower and store it refrigerated. For best texture, fry/air-fry right before serving and then toss in warm sauce.

Q: Is air-frying healthier than deep frying?
A: Air-frying uses far less oil than deep frying, giving a similar crispy texture with fewer calories from fat. The coating still contains starch and sugar in the sauce, so it’s delicious but best enjoyed in moderation.

Conclusion

If you want a reliable, crowd-pleasing version of gochujang cauliflower that crisps beautifully without deep frying, try this air-fried method and tweak the sweetness or heat to your taste. For additional inspiration and similar recipes, check this detailed version at Korean Gochujang Cauliflower – Sticky, Air-Fried or Baked and another tested approach at Air Fried Korean Cauliflower • Hip Foodie Mom.