Name: Crispy Air-Fried Korean Cauliflower with Sticky Gochujang Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 heads Fresh Cauliflower (Medium-sized); 1 cup Gluten-Free Flour Blend (Can substitute with brown rice flour); 1/2 cup Cornstarch (Arrowroot can be a good substitute); 1 tsp Baking Powder (Optional); 1 tsp Salt (Adjust to taste); 1 tsp Garlic Powder (Fresh minced garlic can be used); 1/2 tsp Black Pepper (Optional); 1 cup Seltzer Water (Very cold for best results); 3 tbsp Maple Syrup (Or agave nectar); 1/4 cup Soy Sauce (Low-sodium recommended); 1 tbsp Light Brown Sugar (Can use coconut sugar); 2-3 cloves Minced Garlic; 1 tbsp Minced Fresh Ginger (Can substitute with ground ginger); 2 tbsp Apple Cider Vinegar (Or rice vinegar); 1 tbsp Toasted Sesame Oil (Regular sesame oil is fine too); 2 tbsp Gochujang (Look for gluten-free options); 1 tbsp Mirin (Rice wine can be a substitute); 1 tbsp Cornstarch (For slurry)

Crispy, golden bits of cauliflower with a sticky, tangy glaze are about to turn your kitchen into a flavor fiesta! With my Air-Fried Korean Cauliflower with Sticky Gochujang Sauce, you can indulge in a delightful dish that balances sweet and spicy perfection—all while keeping it vegan and gluten-free. This recipe is a game-changer, whether you’re whipping it up for a cozy weeknight dinner or dazzling your friends at a gathering. Plus, you’ll love how quick and easy it is to prepare, allowing you to enjoy restaurant-quality bites right at home. Curious about what savory secrets go into this delightful dish? Let’s dive in!

Why Is This Recipe a Must-Try?

Crispy Texture: Each cauliflower floret cooks to perfection, delivering a satisfying crunch that will keep you coming back for more.
Flavor Explosion: The sticky gochujang sauce offers a vibrant mix of sweet and spicy, elevating the humble cauliflower to a whole new level!
Vegan and Gluten-Free: This recipe accommodates multiple dietary preferences, ensuring everyone at the table can enjoy it.
Quick & Easy: In under 30 minutes, you can whip up this culinary delight, making it perfect for busy weeknights or spontaneous get-togethers.
Versatile Dish: Serve it as an appetizer, a side dish, or even over steamed jasmine rice for a complete meal. Don’t forget to check out my Spicy Korean Ramen for another fantastic Asian-inspired dish!
Crowd-Pleaser: Bring this dish to your next gathering, and watch it disappear in minutes—everyone will want the recipe!

Air-Fried Korean Cauliflower Ingredients

For the Batter
• Cauliflower – Fresh medium heads are ideal for the best flavor and texture.
• Gluten-Free Flour Blend – Perfect for creating a light tempura batter; substitute with brown rice flour if needed.
• Cornstarch – Enhances crispiness of the batter; arrowroot can be a good gluten-free alternative.
• Baking Powder – Ensures a fluffy texture; you can omit this but it may affect the batter.
• Salt – Adjust according to personal preference to enhance all the delicious flavors.
• Garlic Powder – Adds savory depth; fresh minced garlic is a great substitute if you prefer.
• Black Pepper – Provides a mild heat, but feel free to omit for a milder taste.
• Seltzer Water – Make sure it’s very cold to create an airy batter—club soda works well too!

For the Korean Chili Sauce
• Maple Syrup – Contributes sweetness to balance the flavors; agave nectar works if you prefer.
• Soy Sauce – Acts as a salty foundation; low-sodium variants are recommended for health-conscious choices.
• Light Brown Sugar – Adds depth; coconut sugar can be used for a healthier spin on sweetness.
• Minced Garlic – For a fresh kick—2-3 cloves add delightful pungency.
• Minced Fresh Ginger – Brings warmth and zest; ground ginger is a quick substitute in a pinch.
• Apple Cider Vinegar – Introduces tanginess to the sauce; rice vinegar can also be a good alternative.
• Toasted Sesame Oil – Adds a beautifully nutty flavor; regular sesame oil can also be used.
• Gochujang – The star ingredient provides the iconic spicy, sweet, and umami flavors. Look for gluten-free options if necessary.
• Mirin – Enhances the sauce sweetness; rice wine can replace if mirin isn’t on hand.
• Cornstarch (for slurry) – Helps thicken the sauce into a luscious glaze, enhancing that signature sticky finish.

This Air-Fried Korean Cauliflower with Sticky Gochujang Sauce is packed with vibrant flavors and irresistible textures. Let’s get cooking!

Step‑by‑Step Instructions for Air-Fried Korean Cauliflower with Sticky Gochujang Sauce

Step 1: Preheat Your Machine
Begin by preheating your air fryer to 400°F (200°C) or your oven to 425°F (220°C). While it heats up, line your air fryer basket or baking sheet with parchment paper for easy cleanup and to allow for proper air circulation. This step is crucial to achieve the crispy texture that makes the Air-Fried Korean Cauliflower truly delicious.

Step 2: Prepare the Cauliflower
Take fresh medium heads of cauliflower and cut them into evenly sized florets, about 1-2 inches in size, to ensure uniform cooking. This will help each piece cook at the same rate, leading to a perfect crispy exterior. Set the florets aside while you prepare the batter.

Step 3: Make the Batter
In a bowl, combine the gluten-free flour blend, cornstarch, baking powder, salt, garlic powder, and black pepper. Mix well until fully blended. Gradually add in cold seltzer water, whisking until you achieve a thick pancake batter consistency. This batter will coat the cauliflower florets and yield that delightful crunch!

Step 4: Coat the Cauliflower
Dunk each cauliflower floret into the prepared batter, allowing for an even layer to coat them generously. Ensure each piece is fully submerged to capture all that deliciousness. Once coated, carefully place the battered florets in a single layer in your air fryer basket or on the baking sheet, giving them space to crisp up.

Step 5: Cook the Cauliflower
For air frying, spray the coated florets with a light mist of cooking oil. Air fry them for about 17 minutes, flipping halfway through to ensure an even golden-brown color. If using the oven, bake for 20-22 minutes, watching for a crispy, golden finish. Both methods will create the appealing crunch that complements the Air-Fried Korean Cauliflower.

Step 6: Prepare the Sauce
While the cauliflower is cooking, blend all your sauce ingredients—maple syrup, soy sauce, light brown sugar, minced garlic, minced ginger, apple cider vinegar, toasted sesame oil, gochujang, and mirin—until smooth. Pour the mixture into a saucepan and bring it to a simmer over medium heat, stirring occasionally until it becomes fragrant.

Step 7: Thicken the Sauce
In a small bowl, mix a tablespoon of cornstarch with a couple of tablespoons of the simmering sauce to create a slurry. Stir this mixture back into the saucepan and continue to simmer. Cook until the sauce thickens to a glaze-like consistency, which will beautifully coat your crispy cauliflower.

Step 8: Combine and Serve
Once the cauliflower is done cooking, transfer it to a heated pan and pour the thickened gochujang sauce over the florets. Toss gently for about 3 minutes to thoroughly coat each piece in the sticky sauce. This final step transforms your Air-Fried Korean Cauliflower into a mouthwatering dish packed with flavor, ready to be served hot and enjoyed!

How to Store and Freeze Air-Fried Korean Cauliflower

Airtight Containers: Store leftovers in airtight containers for up to 3 days in the fridge. Keep the crispy cauliflower separate from the sauce to maintain the texture.

Freezer: For longer storage, freeze cooked cauliflower in a single layer on a baking sheet before transferring to freezer-safe bags for up to 3 months.

Reheating: To reheat, place the cauliflower in an air fryer at 350°F (175°C) for about 5-7 minutes until heated through and crispy again.

Sauce Storage: Store the sticky gochujang sauce separately in the refrigerator for up to a week. Reheat gently before serving, stirring to maintain the glaze consistency.

Expert Tips for Air-Fried Korean Cauliflower

Even Cooking: Ensure uniform florets: Cut cauliflower into evenly sized pieces to guarantee that all florets cook at the same rate. This prevents some from being overcooked while others remain raw.

Let It Rest: Batter consistency matters: Allow your prepared batter to sit for about a minute before coating the cauliflower. This leads to a lighter and crispier texture once cooked.

Don’t Overcrowd: Maintain crispiness: Avoid overloading the air fryer basket. Cook in batches if necessary to allow air circulation for perfectly crispy Air-Fried Korean Cauliflower.

Cold Seltzer is Key: Use chilled seltzer water: The cold temperature helps create a light, airy batter that crisps beautifully during cooking. Club soda is a great alternative if you need one.

Thickening Trick: Make a cornstarch slurry: To achieve the ideal glaze for the sticky gochujang sauce, mix cornstarch with part of the sauce before adding it back in to prevent clumping.

Air-Fried Korean Cauliflower Variations

Feel free to explore these delightful twists on the original recipe to make it your own and cater to different tastes and diets!

Dairy-Free: Enjoy this dish completely plant-based by using plant-based yogurt or sour cream as a dip instead of dairy options.
Spicy Kick: Add a pinch of cayenne pepper or a sprinkle of red chili flakes to the batter for an extra kick of heat that’ll wake up your taste buds!
Crunchy Add-Ins: Toss in some sesame seeds or chopped nuts, like peanuts or cashews, with the cauliflower for an even more exciting texture. It provides that delightful crunch and a rich, nutty flavor!
Sweetness Adjustments: If you prefer a sweeter sauce, increase the maple syrup or brown sugar a bit; this adds depth and balances out the spice beautifully.
Fresh Herbs: Garnish with fresh herbs like cilantro or green onions after tossing in the sauce. This not only adds a pop of color but enhances brightness in flavor, making each bite feel fresh.
Veggie Switch-up: Swap cauliflower for crispy tofu or broccoli to create a different flavor profile and texture. Both alternatives pair perfectly with the sticky gochujang sauce, creating their own unique delights!
Baked Version: If you prefer baking, simply arrange the battered cauliflower on a parchment-lined baking sheet and bake at 425°F (220°C) for 20-22 minutes for a deliciously crispy result.
Serving Style: Serve over a bed of quinoa or with a side of Chicken Enchiladas with Sour Cream White Sauce for a fusion twist that keeps every meal exciting and flavorful.

With these variations, you’ll never get bored of this incredible dish!

What to Serve with Air-Fried Korean Cauliflower with Sticky Gochujang Sauce?

Creating a full meal alongside the irresistible flavors of this sticky, spicy delight can elevate your dining experience!

Steamed Jasmine Rice: The fluffy, aromatic rice offers a neutral base to soak up the vibrant gochujang sauce and balance its bold flavors.
Crispy Spring Rolls: These crunchy delights introduce a variety of textures, with fresh veggies stuffed inside, perfect for dipping in sweet chili sauce.
Sautéed Greens: Flavorful broccoli or bok choy adds a pop of color and a healthy element, enhancing your plate while providing a slightly bitter contrast.
Pickled Vegetables: Tangy, chilled pickles or kimchi bring a refreshing bite that cuts through the dish’s richness, adding layers of flavor to each bite.
Creamy Vegan Ranch: Serve this as a dipping sauce to complement the heat of the cauliflower, creating a delightful cooling effect and taste balance.
Coconut Lime Rice: The tropical flavors of coconut and lime marry beautifully with the Asian-inspired characteristics of this dish, making your meal feel bright and festive.
Mochi Ice Cream: End the meal on a sweet note with these chewy, icy treats; their subtle flavors complement the spicy notes without overwhelming the palate.
Iced Green Tea: Cool down with a refreshing iced green tea; its earthy tones provide a light contrast to the rich gochujang sauce and keep the meal balanced.

Make Ahead Options

These Air-Fried Korean Cauliflower with Sticky Gochujang Sauce are perfect for meal prep and can save you valuable time during those busy weeknights! You can prepare the cauliflower florets and coat them with the batter up to 24 hours in advance; simply refrigerate them in an airtight container to maintain their crispiness. Additionally, the sticky gochujang sauce can be made up to 3 days ahead and stored in the fridge, allowing for a quick finish later. When you’re ready to serve, just air fry or bake the coated cauliflower, reheat the sauce gently on the stovetop, and toss them together for that irresistible, delicious outcome!

Air-Fried Korean Cauliflower with Sticky Gochujang Sauce Recipe FAQs

What kind of cauliflower should I use for the best flavor?
Using fresh medium heads of cauliflower is key! Look for those that are firm, with tightly packed florets and no dark spots. Freshness will deliver the best taste and texture, ensuring that your Air-Fried Korean Cauliflower is a true crowd-pleaser.

How do I store leftovers of this dish?
Absolutely! Store your leftover Air-Fried Korean Cauliflower in airtight containers for up to 3 days in the refrigerator. For optimal texture, keep the crispy cauliflower separate from the sauce. When you’re ready to enjoy leftovers, simply reheat them in the air fryer for about 5-7 minutes at 350°F (175°C) for that crunchy goodness again.

Can I freeze the cooked cauliflower?
Yes, freezing is a great option! For the best results, first, place the cooked cauliflower in a single layer on a baking sheet and freeze until firm. Then, transfer the frozen pieces to freezer-safe bags for up to 3 months. This method preserves the texture and flavor, making it easy to enjoy later!

What should I do if the batter doesn’t stick to the cauliflower?
If you find the batter slipping off the florets, ensure that they are dry before coating. Pat them with a paper towel to remove excess moisture, and make sure your batter is thick enough to create a good layer. Letting the batter sit for a minute can also help it adhere better.

Are there any dietary considerations I should keep in mind?
Most definitely! This recipe is vegan and gluten-free, but always check the labels of your soy sauce and gochujang for any hidden gluten or animal products. For those with allergies, ensure you’re using substitutions for the maple syrup and sesame oil as needed. Feel free to enjoy this dish knowing it satisfies a variety of dietary needs!