It is 6pm and you are tired. Dinner needs to happen fast. You want something healthy but satisfying for your family.
This Air-Fried Korean Chili Cauliflower is the answer. It brings a warm, spicy glow to chilly winter evenings. You will love how crispy and tender it feels.
Why You Will Love This Recipe
This recipe is a total winner for busy nights. It takes under 40 minutes from start to finish. You get restaurant-quality flavor right in your own kitchen.
It is perfect for a healthy reset. You use very little oil compared to deep frying. The cauliflower stays golden and crunchy every time.
Simple Cooking Steps
Making this dish is very straightforward. You toss the florets and let the air fryer work. The glaze simmers quickly on the stove. Beginners can master this with no stress at all.
Ingredients You Will Need
Most of these items are likely in your pantry already. Fresh ginger and garlic make it truly shine.
- 1 medium head cauliflower, cut into 1-inch florets
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 0.25 teaspoon kosher salt
- 3 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
Step-by-Step Directions
- Preheat the air fryer to 400°F (200°C).
- In a large mixing bowl, toss the cauliflower florets with vegetable oil, cornstarch, and salt until the surfaces are evenly coated in a thin film.
- Arrange the cauliflower in the air fryer basket in a single layer, ensuring space between florets for optimal airflow.
- Air fry for 15 to 18 minutes, shaking the basket at the 8-minute mark, until the edges are crispy and charred.
- While cauliflower is frying, whisk gochujang, soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic in a small saucepan.
- Place the saucepan over medium heat and simmer for 2 to 3 minutes until the glaze thickens slightly and becomes glossy.
- Transfer the crispy cauliflower to a clean bowl and pour the warm glaze over the florets, tossing gently to coat.
- Return the coated cauliflower to the air fryer for an additional 2 minutes at 400°F to set the glaze and achieve a tacky consistency.
- Garnish with toasted sesame seeds and sliced green onions before serving immediately.
Best Ways to Enjoy It
Serve this warm over a bowl of fluffy white rice. Add a side of steamed broccoli for a balanced meal. It is also great as a fun appetizer for friends. Your guests will love the bold, sweet heat.
Storage and Reheating
Keep leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, use the air fryer at 350°F for five minutes. This keeps the texture crispy instead of soggy. Microwave reheating is not recommended for this dish.
Tips for Best Results
- Don’t crowd the basket so air can flow freely.
- Use cornstarch for the ultimate crispy crunch.
- Shake the basket halfway through for even browning.
- Grate your ginger fresh for the best aroma.
- Double the glaze if you like it extra saucy.
- Adjust the honey if you prefer a sweeter finish.
- Add a squeeze of lime for a bright pop.
Ways to Switch It Up
- Swap honey for maple syrup for a vegan option.
- Use broccoli instead of cauliflower for a green twist.
- Add a pinch of red pepper flakes for extra heat.
- Try it with tofu cubes for more protein.
Common Questions
Is gochujang very spicy?
It has a moderate kick but is balanced by sweetness. You can use less if you are sensitive to heat. Your family will likely find it very approachable.
Can I use frozen cauliflower?
Fresh works best for the crispiest results. Frozen can get a bit soft in the air fryer. If using frozen, do not thaw it first.
What if I don’t have an air fryer?
You can bake it in a very hot oven. Use 425°F and a wire rack. It will take a bit longer but still tastes delicious.
I hope this spicy dish brings some warmth to your table tonight. It is such a joy to see a simple vegetable turn into something so special. Happy cooking!
— Lidia
Air-Fried Korean Chili Cauliflower
Ingredients
- 1 medium head cauliflower, cut into 1-inch florets
- 2 tablespoons cornstarc h
- 1 tablespoon vegetable oil
- 0.25 teaspoon kosher salt
- 3 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons low -sodium soy sauce
- 1 tablespoon hone y
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon fresh ginger, grated
- 1 clove garlic , minced
- 1 tablespoon toasted sesame seeds
- 2 green onions , thinly sliced
Instructions
- Preheat the air fryer to 400°F (200°C).
- In a large mixing bowl, toss the cauliflower florets with vegetable oil, cornstarch, and salt until the surfaces are evenly coated in a thin film.
- Arrange the cauliflower in the air fryer basket in a single layer, ensuring space between florets for optimal airflow.
- Air fry for 15 to 18 minutes, shaking the basket at the 8-minute mark, until the edges are crispy and charred.
- While cauliflower is frying, whisk gochujang, soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic in a small saucepan.
- Place the saucepan over medium heat and simmer for 2 to 3 minutes until the glaze thickens slightly and becomes glossy.
- Transfer the crispy cauliflower to a clean bowl and pour the warm glaze over the florets, tossing gently to coat.
- Return the coated cauliflower to the air fryer for an additional 2 minutes at 400°F to set the glaze and achieve a tacky consistency.
- Garnish with toasted sesame seeds and sliced green onions before serving immediately.
