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Air-Fried Korean Chili Cauliflower (Vegan)

Air-fried Korean chili cauliflower gets a crisp, crackly coating when you air-fry at 400°F, then toss it in a gochujang glaze for glossy flavor. Stuff it into steamed bao with crunchy pickled daikon, cucumber ribbons, and sriracha mayo for a soft-and-crispy vegan handheld meal.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower coating
  • 1 large head cauliflower, florets
  • 0.5 cup flour
  • 0.5 cup cornstarch
  • 1 tsp garlic powder
  • 0.75 cup cold sparkling water
  • 0.5 Salt and pepper
Gochujang glaze
  • 3 tbsp gochujang
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • 2 cloves garlic cloves
  • 1 tsp ginger
  • 1 tbsp rice vinegar
Bao bun filling and serving
  • 1 Serve in a steamed bao bun with pickled daikon, cucumber, and sriracha mayo
  • 0.25 cup pickled daikon
  • 0.25 cup cucumber ribbons
  • 2 tbsp sriracha mayo
  • 2 steamed bao buns
  • 1 tbsp extra sriracha

Equipment

  • 1 air fryer
  • 1 steamer

Method
 

Coat and air-fry cauliflower
  1. Whisk flour, cornstarch, garlic powder, and cold sparkling water with salt and pepper until you have a smooth batter. This should coat the cauliflower thickly rather than run off.
  2. Toss cauliflower florets in the batter until well coated, then arrange them in the air fryer basket in a single layer. Spray lightly if your basket needs help to prevent sticking.
  3. Air fry at 400°F for 18-20 min, flipping halfway, until crisp and browned. Look for deep golden edges and a set, crunchy coating.
Make glaze and toss
  1. Simmer gochujang, soy sauce, honey, sesame oil, garlic, ginger, and rice vinegar together for about 3 min until glossy and pourable. Stir constantly so it thickens evenly.
  2. Immediately toss the hot air-fried cauliflower in the simmered glaze. Coat quickly so the crunch stays crisp and the glaze clings as a shiny layer.
Assemble bao buns
  1. Steam bao buns according to package directions until soft and warm. Keep them covered so they don’t dry out.
  2. Fill each bao with glazed cauliflower, pickled daikon, and cucumber ribbons, then add sriracha mayo. Add the fillings in a way that lets the crispy cauliflower stay on top.
  3. Serve immediately with extra sriracha on the side. The contrast is best right after assembly.

Notes

For maximum crunch, toss the cauliflower in glaze right after air-frying and serve right away—don’t wait or the coating will soften. Refrigerate leftovers in a sealed container up to 3 days; reheat in the air fryer at 350°F for 5-7 min for best texture (glaze may darken). Freezing isn’t recommended because the crispy coating loses its structure. If you want it soy-free, swap soy sauce for a soy-free tamari-style alternative (check labels) and keep the rest the same.