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Crispy air-fried cauliflower florets coated in a glossy red gochujang glaze with sesame seeds and green onions

Air-Fried Korean Chili Cauliflower

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 215 kcal

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.