Air Fryer Korean Cauliflower
Air Fryer Korean Cauliflower coats crisp-tender florets with almond flour, ginger, garlic, and a glossy gochujang honey sauce. It is a bold vegetable side or appetizer with clear air fryer timing and a saucy finish.
Equipment
- Air fryer
- Large mixing bowl
- Small sauce bowl
- Tongs
Ingredients
- 1/2 head cauliflower about 4 heaping cups, chopped into small florets
- 1/2 cup almond flour
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/3 cup gochujang
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon water plus more as needed
- 1 tablespoon soy sauce or coconut aminos
- green onions diced, for garnish
- sesame seeds for garnish
Instructions
- Cut the cauliflower into small florets and pat them dry so the coating can cling.
- Mix almond flour, ground ginger, garlic powder, and kosher salt in a large bowl.
- Toss the cauliflower with the almond flour mixture, pressing the coating onto the cut sides.
- Preheat the air fryer to 380°F for 3 minutes, then arrange the cauliflower in a single layer.
- Air fry for 12 to 14 minutes, shaking halfway, until the florets are tender with browned edges.
- Whisk gochujang, honey, sesame oil, water, and soy sauce until smooth while the cauliflower cooks.
- Toss the hot cauliflower with the sauce, then return it to the air fryer for 1 to 2 minutes if you want the glaze set.
- Garnish with diced green onions and sesame seeds, then serve warm.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The coating softens after saucing, so keep garnish separate when possible.
Freezing: Freezing is possible for up to 1 month, but the cauliflower will be softer after reheating. For the best texture, enjoy it fresh or refrigerated.
Reheating: Reheat in the air fryer at 350°F for 3 to 5 minutes, shaking once, until hot. Add fresh green onions and sesame seeds after reheating.
Air Fryer Tips: Cut the florets small, preheat briefly, and cook in a single layer so the almond flour coating browns instead of steaming.
Extra Crispy Tips: Pat the cauliflower dry, use a light oil spray if needed, and sauce the florets after they have crisped to protect the honey-gochujang glaze.
Variations: Add rice vinegar for tang, use maple syrup instead of honey, or sprinkle crushed peanuts over the finished cauliflower for extra crunch.