Ingredients You’ll Need 🥢
For the Cauliflower:
- 1 medium head of cauliflower, cut into bite-size florets
- ½ cup all-purpose flour (or rice flour for gluten-free)
- ½ cup cornstarch
- ½ cup plant-based milk (or regular milk)
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- Olive oil spray
For the Gochujang Glaze:
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 1½ tbsp rice vinegar
- 2 tbsp honey or maple syrup
- 1 tbsp brown sugar
- 1 tsp toasted sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
Garnish:
- Toasted sesame seeds (for that beautiful sesame rain)
- Sliced green onions
- Optional: thinly sliced red chilies for a dramatic finish
Step-by-Step Instructions
1. Prepare the Cauliflower
Rinse and pat the florets dry. Moisture is the enemy of crispiness!
2. Coat the Florets
In a large bowl, whisk together flour, cornstarch, garlic powder, salt, and pepper. Add milk and stir into a smooth batter. Toss the florets until evenly coated.
3. Air Fry Until Golden
- Preheat the air fryer to 375°F (190°C).
- Lightly spray the basket with oil.
- Place the battered cauliflower in a single layer (don’t overcrowd).
- Air fry for 12–15 minutes, flipping halfway, until golden and crispy.
4. Make the Gochujang Glaze
In a saucepan over medium heat, combine gochujang, soy sauce, rice vinegar, honey, brown sugar, sesame oil, garlic, and ginger. Stir until it thickens and becomes glossy (about 3–5 minutes).
5. Toss & Glaze
Transfer the crispy cauliflower into a large mixing bowl. Pour the warm gochujang glaze over it and toss gently until each floret is coated in that deep red sheen.
6. Sesame Rain Finale
Arrange the glazed cauliflower on a plate. Sprinkle toasted sesame seeds while the glaze is still tacky — watch them cling and fall like edible confetti. Finish with green onions for a pop of freshness.
Tips for the Perfect Air Fryer Crunch ✨
- Dry the cauliflower well before battering. Any moisture makes it soggy.
- Cook in batches for even airflow and crisping.
- Use cornstarch + flour — this combo guarantees that signature crunch.
- Reheat tip: Pop leftovers back in the air fryer for 3–4 minutes at 350°F to revive crispiness.
Flavor Variations You’ll Love
- Sticky Garlic Soy: Swap gochujang for soy sauce + garlic + brown sugar.
- Honey Sriracha: Mix sriracha with honey and lime juice for a tangier kick.
- Miso Maple Glaze: Combine miso paste with maple syrup and rice vinegar for a savory-sweet twist.
torage & Reheating
- Refrigerate: Store leftovers in an airtight container up to 3 days.
- Reheat: Air fry for 4 minutes at 350°F until hot and crisp.
- Freeze: You can freeze unglazed fried cauliflower and re-air fry before glazing.
Nutrition Snapshot (Per Serving)
- Calories: ~180
- Protein: 5g
- Carbs: 28g
- Fat: 6g
- Fiber: 3g
Final Bite
Every crunch releases a burst of smoky-sweet heat. The glaze shines like ruby glass, the sesame falls in slow motion — and you’ll find yourself licking your fingers, wondering how cauliflower could ever taste this good.
