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air fryer korean crispy cauliflower
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Air Fryer Korean Crispy Cauliflower

Course Appetizer
Cuisine Korean
Keyword air fryer Korean crispy cauliflower
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4
Author Nivenka

Ingredients

For the Cauliflower:

  • 1 medium head cauliflower, cut into florets
  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¾ cup water
  • cooking spray (for air frying)

For the Korean Sauce:

  • 2 tablespoon gochujang
  • 2 tablespoon soy sauce
  • 2 tablespoon honey
  • 1 tablespoon rice vinegar
  • 2 garlic cloves, minced
  • 1 tablespoon sesame oil

For Serving:

  • sesame seeds
  • chopped green onions

Instructions

  • Whisk together flour, cornstarch, salt, pepper, and water in a bowl until smooth. The batter should be thick enough to cling to the cauliflower without dripping excessively.
  • Dip each floret in the batter, letting excess drip off. Place the coated florets on a parchment-lined tray.
  • Preheat the air fryer to 400°F (200°C). Lightly spray the basket with cooking spray. Add cauliflower in a single layer. Air fry for 10–12 minutes, shaking halfway, until golden and crispy.
  • In a pan over medium heat, whisk together gochujang, soy sauce, honey, rice vinegar, garlic, and sesame oil. Let simmer for 2 minutes until slightly thick and glossy.
  • Add the hot cauliflower to a bowl. Pour the sauce over and toss until every piece is coated. Finish with sesame seeds and green onions.

Notes

Taste & Texture

  • Crispy exterior
  • Tender cauliflower inside
  • Sticky, glossy glaze
  • Sweet, spicy, savory, and deeply umami

Storage & Reheating

Refrigerate:
 Store for up to 2 days.
Reheat:
 Air fry at 375°F (190°C) for 4–5 minutes, then toss with freshly warmed sauce.
Freezing:
 Not recommended — cauliflower loses its crisp coating.