This Air-Fried Korean Chili Cauliflower (Gochujang) is a deliciously unique dish that combines the crispy texture of cauliflower with a sticky, spicy gochujang sauce. Perfect for any occasion, whether as an appetizer, snack, or main dish, this recipe offers a burst of flavor that will leave everyone wanting more. Plus, it’s easy to make and vegan-friendly!
Why You’ll Love This Recipe
- Crispy Texture: The air-frying method gives the cauliflower a delightful crunch without excessive oil.
- Flavor Explosion: The combination of gochujang and spices creates a rich and spicy sauce that elevates the dish.
- Versatile Serving Options: Enjoy it as an appetizer, side dish, or even as part of a main course.
- Easy to Prepare: With simple ingredients and straightforward steps, this recipe is perfect for cooks of all skill levels.
- Healthy Alternative: Air frying reduces fat compared to traditional frying methods while still delivering great taste.
Tools and Preparation
Before you get started with your Air-Fried Korean Chili Cauliflower (Gochujang), gather your tools. Having everything ready will streamline the cooking process.
Essential Tools and Equipment
- Air fryer or oven
- Mixing bowls
- Measuring cups and spoons
- Parchment paper
- Cooling rack (if baking)
- Whisk
Importance of Each Tool
- Air fryer: Provides a healthier way to achieve that crispy texture without deep frying.
- Mixing bowls: Essential for combining ingredients effectively and preventing spills during preparation.
- Parchment paper: Helps prevent sticking and makes cleanup easier.
- Cooling rack: Allows optimal air circulation when baking, ensuring even crispiness.
Ingredients
This Korean Chili Cauliflower is tender, crispy, and coated in a sticky, spicy gochujang sauce. Baked or air-fried, it’s a flavorful vegan-friendly dish you’ll love!
For the Cauliflower
- 2 medium heads cauliflower (cut into florets (about 650g))
For the Tempura Batter
- 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)
For the Gochujang Sauce
- ½ cup maple syrup (or agave nectar; reduce to ¼ cup if sensitive to sweetness)
- 6 tbsp soy sauce (use low-sodium if sensitive to salt)
- ¼ cup light brown sugar
- 3 tbsp minced garlic (2-3 cloves)
- 2 tbsp minced fresh ginger
- 2 tbsp apple cider vinegar
- 1 tbsp toasted sesame oil
- 5 tbsp Korean Chili Paste or sauce
For Garnish
- ¼ cup chopped green onion
- 1 tbsp toasted white sesame seeds
- 1 lime
How to Make Air-Fried Korean Chili Cauliflower (Gochujang)
Step 1: Preheat the Air Fryer
Preheat your air fryer to 400°F. If you choose to bake instead, set your oven to 425°F.
Step 2: Prepare Your Cooking Surface
Line the air fryer pan with parchment paper. If baking, place a cooling rack on a baking sheet and put parchment on it to help achieve a crispier exterior.
Step 3: Cut the Cauliflower
Cut your cauliflower into small florets for even cooking.
Step 4: Make the Tempura Batter
In a large bowl:
1. Combine all dry ingredients for the tempura batter.
2. Slowly stir in the cold seltzer water until just combined. Aim for a thick pancake batter consistency. If too thin, add gluten-free flour one tablespoon at a time until it thickens.
Step 5: Coat the Cauliflower
Coat each floret evenly in tempura batter. Arrange them on your cooling rack/baking sheet or in your air fryer basket in a single layer. Avoid overcrowding; work in batches if necessary.
Step 6: Cook the Cauliflower
Spray lightly with cooking spray or brush with about 1-2 tablespoons of oil:
– Air fry for 17 minutes, flipping halfway through.
– Bake in the oven for about 20-22 minutes, also flipping halfway through for even crispiness.
Enjoy this irresistible Air-Fried Korean Chili Cauliflower as part of your next meal!
How to Serve Air-Fried Korean Chili Cauliflower (Gochujang)
Air-Fried Korean Chili Cauliflower is not just a dish; it’s an experience. Whether served as a starter, a main course, or a snack, this crispy delight can be enjoyed in various ways. Here are some serving suggestions to elevate your meal.
As a Snack
- Serve with a side of creamy dipping sauce for an extra flavor boost.
- Pair with fresh veggie sticks like carrots and cucumbers for crunch.
In Tacos
- Use small tortillas and fill them with the crispy cauliflower, fresh herbs, and a drizzle of lime juice for a unique twist on taco night.
On Rice Bowls
- Create a hearty rice bowl by adding the cauliflower on top of steamed rice or quinoa, along with sautéed greens for added nutrition.
With Noodles
- Toss the cauliflower with stir-fried noodles and vegetables for a delicious Asian-inspired dish.
As Party Appetizers
- Arrange the cauliflower on a platter with toothpicks for easy snacking at gatherings or game days.
How to Perfect Air-Fried Korean Chili Cauliflower (Gochujang)
To achieve the best results with your Air-Fried Korean Chili Cauliflower, consider these helpful tips that will enhance both texture and flavor.
- Use cold seltzer water: This helps create a light and airy batter that crisps up beautifully while cooking.
- Don’t overcrowd the air fryer: Ensure each piece has space around it to allow hot air to circulate evenly for perfect crispiness.
- Adjust seasoning: Feel free to tweak the spice levels by adding more gochujang or garlic based on your heat preference.
- Coat evenly: Make sure each piece of cauliflower is fully coated in the batter for consistent flavor and texture.
- Flip halfway through cooking: This ensures that both sides get equally crispy and golden brown.
- Garnish generously: Top with fresh green onions and sesame seeds right before serving for added taste and visual appeal.
Best Side Dishes for Air-Fried Korean Chili Cauliflower (Gochujang)
Pairing side dishes with your Air-Fried Korean Chili Cauliflower can elevate your meal. Here are some fantastic options:
- Steamed Broccoli: Lightly seasoned broccoli complements the spicy flavors of the cauliflower.
- Cucumber Salad: A refreshing cucumber salad adds crunch and balances out the heat from the gochujang.
- Quinoa Pilaf: Fluffy quinoa pilaf seasoned with herbs makes for a nutritious base that pairs well with crispy cauliflower.
- Kimchi: This fermented vegetable dish brings an authentic Korean touch while enhancing flavor profiles.
- Sesame Noodles: Cold sesame noodles provide a delightful contrast in texture and taste alongside the spicy cauliflower.
- Miso Soup: A warm bowl of miso soup adds depth to your meal while keeping it light and satisfying.
- Roasted Sweet Potatoes: Their natural sweetness offsets the spiciness, creating a perfect balance on your plate.
- Rice Paper Rolls: Fresh rolls filled with veggies offer a light option that pairs nicely with the rich flavors of gochujang.
Common Mistakes to Avoid
Avoiding common mistakes can significantly enhance your cooking experience with Air-Fried Korean Chili Cauliflower (Gochujang). Here are some pitfalls to watch out for:
Not Using Cold Seltzer Water: The coldness of the seltzer water is crucial for achieving a light and crispy batter. Make sure it’s extra cold before mixing.
Overcrowding the Air Fryer: Placing too many cauliflower florets in the air fryer at once can lead to uneven cooking. Cook in batches to ensure each piece gets crispy.
Skipping the Parchment Paper: If you’re baking instead of air frying, parchment paper is essential for preventing sticking and promoting crispiness. Always line your tray or basket.
Inconsistent Floret Sizes: Cutting the cauliflower into uneven sizes will lead to different cooking times. Aim for uniform pieces to ensure they all cook evenly.
Ignoring Seasoning Adjustments: If you’re sensitive to salt or sweetness, be mindful when adding soy sauce and maple syrup. Taste as you go and adjust ingredients accordingly.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keep it in the fridge for up to 3 days.
- Allow it to cool completely before sealing.
Freezing Air-Fried Korean Chili Cauliflower (Gochujang)
- Place in a freezer-safe container or bag.
- It can be frozen for up to 2 months.
- Label with the date for easy tracking.
Reheating Air-Fried Korean Chili Cauliflower (Gochujang)
- Oven: Preheat to 350°F and heat for about 10-15 minutes until warmed through.
- Microwave: Heat on medium power for 1-2 minutes, checking frequently.
- Stovetop: Sauté in a non-stick pan over medium heat for about 5 minutes until hot.
Frequently Asked Questions
Here are some commonly asked questions about making Air-Fried Korean Chili Cauliflower (Gochujang):
Can I make this recipe gluten-free?
Yes, using a gluten-free flour blend ensures that this dish remains gluten-free while still being delicious.
How spicy is Air-Fried Korean Chili Cauliflower (Gochujang)?
The spiciness depends on the amount of gochujang used; you can adjust it according to your taste preferences!
Can I substitute the cauliflower?
Absolutely! You can try using broccoli or even Brussels sprouts for a different flavor and texture.
How do I store leftovers of Air-Fried Korean Chili Cauliflower (Gochujang)?
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze them for longer storage.
What dishes pair well with this recipe?
Air-Fried Korean Chili Cauliflower pairs beautifully with rice, quinoa, or as a topping on salads.
Final Thoughts
This Air-Fried Korean Chili Cauliflower (Gochujang) is not only flavorful but also incredibly versatile. Whether served as a main dish or a side, its crunchy texture and spicy kick will surely please everyone. Feel free to customize it by adding more veggies or adjusting spices to suit your taste!
Air-Fried Korean Chili Cauliflower (Gochujang)
Enjoy the crispy delight of Air-Fried Korean Chili Cauliflower (Gochujang) coated in spicy sauce. Try this vegan-friendly dish today!
- Total Time: 32 minutes
- Yield: Serves approximately 4 people 1x
Ingredients
- 2 medium heads cauliflower (cut into florets)
- 1 ½ cups gluten-free flour blend
- 2 tbsp cornstarch
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp garlic powder
- ¼ tsp black pepper
- 1 ¾ cups cold seltzer water
- ½ cup maple syrup
- 6 tbsp soy sauce
- ¼ cup light brown sugar
- 3 tbsp minced garlic
- 2 tbsp minced fresh ginger
- 2 tbsp apple cider vinegar
- 1 tbsp toasted sesame oil
- 5 tbsp Korean chili paste
- ¼ cup chopped green onion
- 1 tbsp toasted white sesame seeds
- 1 lime
Instructions
- Preheat your air fryer to 400°F (or oven to 425°F).
- Line the air fryer basket with parchment paper or place parchment on a cooling rack for baking.
- In a bowl, mix gluten-free flour, cornstarch, baking powder, salt, garlic powder, and black pepper. Gradually stir in cold seltzer until you achieve a thick batter.
- Coat each cauliflower floret in the batter and arrange them in a single layer in the air fryer or on the prepared baking tray.
- Lightly spray with cooking oil and cook for 17 minutes in the air fryer (or bake for 20-22 minutes), flipping halfway through.
- In a separate bowl, whisk together maple syrup, soy sauce, brown sugar, minced garlic, ginger, apple cider vinegar, sesame oil, and gochujang to create the sauce.
- Toss cooked cauliflower in the sauce before serving and garnish with green onion and sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Main
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg