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Air-Fried Korean Chili Cauliflower

This delicious air-fried Korean chili cauliflower is a quick and easy treat that's crispy and packed with flavor, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: Korean
Calories: 250
Ingredients Method Notes

Ingredients
  

Batter
  • 1 head head of cauliflower, cut into florets
  • 1 cup all-purpose flour
  • 1 cup cold water Use cold water for a lighter coating.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper
Sauce
  • 1/2 cup Korean chili sauce (gochujang) Adjust for desired spiciness.
  • 1 tablespoon honey Can substitute with maple syrup for a vegan option.
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • Chopped green onions for garnish

Method
 

Preparation
  1. In a bowl, mix flour, garlic powder, onion powder, salt, and pepper. Gradually whisk in cold water until smooth.
  2. Dip cauliflower florets into the batter and coat evenly.
Cooking
  1. Preheat the air fryer to 400°F (200°C).
  2. Place battered cauliflower in the air fryer basket in a single layer. Cook for about 15-20 minutes, shaking halfway through, until golden and crispy.
Sauce and Serving
  1. In another bowl, mix Korean chili sauce, honey, soy sauce, and sesame oil.
  2. Once the cauliflower is cooked, toss it in the chili sauce mixture until well coated.
  3. Serve hot, garnished with chopped green onions.

Notes

Store leftovers in an airtight container for up to 3 days or freeze for about a month. Reheat in the air fryer for 3-5 minutes to restore crunchiness. Explore variations by adding sesame seeds or using sriracha.