Korean Air Fried Cauliflower Recipe

If you're vegetarian, chances are you've never had the opportunity to try Korean chicken. The extra crisp dish is coated in a spicy and sweet glaze that blows every other sauce out of the water. This recipe swaps the chicken for cauliflower so that veggie lovers everywhere can now get their fix. Use wet batter instead of the classic flour-egg-panko breading to ensure a perfectly crisp coating that the Korean BBQ sauce will stick to. 

Recipe courtesy of Emily Paster, author of Epic Air Fryer Cookbook:00 Inspired Recipes That Take Air-Frying in Deliciously Exciting New Directions.

Korean Air Fried Cauliflower Recipe
4.5 from 2 ratings
This recipe swaps chicken for cauliflower, offering veggie lovers the chance to enjoy Korean (air) fried deliciousness.
Prep Time
Cook Time
korean cauliflower on slate
Total time: 27 minutes
  • 3 tablespoon soy sauce
  • 2 tablespoon gochujang
  • 2 tablespoon rice vinegar
  • 2 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon sesame or vegetable oil
  • ½ cup warm water
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup water
  • 1 head cauliflower, cut into florets
  • vegetable oil for spraying
  • 1 teaspoon sesame seeds
  • 2 scallions, white and light green parts only, sliced
  1. To make the sauce, whisk together the soy sauce, gochujang, vinegar, brown sugar, garlic, and ginger in a large bowl. While whisking, slowly pour in the oil in a steady stream and continue whisking until emulsified. Gradually whisk in the warm water until you reach a thin sauce-like consistency; you may not need the entire ½ cup of water depending on how thick your gochujang is. Set aside.
  2. To make the batter for the cauliflower, whisk together the flour, cornstarch, baking soda, and salt in a large bowl. Slowly whisk in the water until you have created a thick batter. Place a cooling rack over a board lined with wax or parchment paper. Dip the cauliflower florets in the batter and then place them on the rack to allow the excess batter to drip off.
  3. Spray the basket of the air fryer lightly with oil. Working in batches, arrange the battered florets in a single layer in the air fryer basket. Cook at 350 F for 12 minutes until the florets are browned on the outside and tender on the inside.
  4. Place the cooked florets in the bowl with the sauce and toss to coat. Garnish with sesame seeds and scallions. Repeat with the remaining florets. Serve warm.
Calories per Serving 594
Total Fat 39.5 g
Saturated Fat 2.8 g
Trans Fat 0.3 g
Cholesterol 0.0 mg
Total Carbohydrates 53.8 g
Dietary Fiber 4.6 g
Total Sugars 7.8 g
Sodium 1,658.6 mg
Protein 8.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe