Air-Fried Korean Chili Cauliflower
This air-fried Korean chili cauliflower is a crunchy, flavorful dish coated in a sticky gochujang glaze that packs a spicy-sweet punch, perfect for weeknight dinners or as a crowd-pleasing appetizer.
Ingredients
For the Cauliflower
- 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.
For the Gochujang Sauce
- 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)
For Garnish
- 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
Instructions
Preparation
- 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 to create airflow.
- 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. Avoid overmixing.
Cooking
- Coat each cauliflower floret evenly in the batter and arrange in a single layer in the air fryer or on the prepared rack/baking sheet.
- Lightly spray the battered florets with cooking spray or brush with oil. Air-fry for 17 minutes, flipping halfway through. If baking, bake for 20-22 minutes, flipping once.
- Meanwhile, make the sauce: In a small saucepan, whisk together maple syrup, soy sauce, light brown sugar, minced garlic, minced ginger, apple cider vinegar, toasted sesame oil, gochujang, and mirin. Dissolve 2 tbsp cornstarch in cold water, then stir into the sauce. Heat gently until the sauce bubbles and thickens.
- When the cauliflower is done, transfer hot florets to a large bowl. Pour the warm gochujang sauce over and toss quickly to coat.
- Garnish with chopped green onion, toasted sesame seeds, and a drizzle of extra sesame oil or a squeeze of lime.
Notes
For best texture, serve immediately. The batter makes the cauliflower soft over time when mixed with the sauce.