These Crispy Cauliflower Bites, tossed in a sticky, Korean-style gochuchang ‘wing’ sauce, are the BEST appetizer or game day party food. It’s a cauliflower appetizer that’s crispy, saucy, and spicy. This lighter take on fried wings is so good you won’t know you’re eating vegetables!
Seriously! The first time I made these for my family, my 12-year old had this to say: “Whoa Mom! These are so good, if I close my eyes I think I’d think they were chicken wings.” My formerly picky three-year-old ate three and experimented with the gochugaru, namely sprinkling it onto his cauliflower bites. And my husband was disappointed there weren’t enough for him to have seconds.
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Why You’ll Love This Recipe
Lighter than fried cauliflower. There’s a time and a place for deep frying your food, but this is one of my favorite air fryer recipes. You can eat them guilt free! With their crispy coating and a salty, sweet sticky sauce, it’s a recipe on heavy rotation in our household.
A plant-based appetizer or meal option for all the families out there trying to add an extra serving of vegetables to their plates or, in our case, a great meal option for Meatless Monday.
What is gochujang?
Gochujang is a Korean fermented chili paste that is a staple in Korean cuisine. It is made from red chili powder, glutinous rice, fermented soybeans, and salt. The condiment is known for its rich, complex flavor that combines spiciness, sweetness, and umami. Simply put? It’s delicious. You’ll find it widely used in Korean cooking to add heat and depth of flavor to a variety of dishes, such as stews, soups, marinades, and dipping sauces. And if you haven’t experimented with it in your own cooking yet, you’re taste buds are missing out!
The fermentation process gives gochujang its unique taste and also contributes to its thick, sticky consistency. It can vary in spiciness, so you may find different versions with mild to extra-spicy options, for that reason you’ll want to adjust the amount you used based on personal preference.
What is gochugaru?
Gochugaru is a type of Korean chili powder made from sun-dried red chili peppers. It is another key ingredient in Korean cuisine and is known for its vibrant red color, medium heat, and slightly sweet and smoky flavor. Gochugaru not only provides heat but also contributes to the distinctive flavors that characterize Korean cuisine. It is also used in making kimchi, where it plays a crucial role in developing the dish’s spicy, tangy profile.
Unlike gochujang, which is a fermented chili paste, gochugaru is a dry spice that comes in the form of coarse flakes or fine powder. The chili peppers used in making gochugaru are typically sun-dried and then ground to the desired consistency. The heat level of gochugaru can vary, so you may find different varieties ranging from mild to hot. Taste and adjust the amount in this recipe to your own personal preference. If you can’t find gochugaru, you can replace it with crushed red pepper flakes or chili powder.
Ingredients for Sticky Korean Fried Cauliflower in the Air Fryer
- Cauliflower: 1 whole head, the ones I buy are usually approximately 2 pounds. I prepare this using the air fryer setting of my Ninja Foodi 14-in-1, and I work in 2 batches, combining them for the last part of cooking to cut down on the time it takes to get this to the table as a hot appetizer.
- All-purpose flour
- Cornstarch: Using cornstarch for our cauliflower batter helps it turn out light and crispy!
- Freshly cracked black pepper
- Garlic: I use garlic powder in the batter to avoid burning it while the cauliflower fries and fresh cloves of minced garlic in the sauce recipe, because GARLIC!
- Brown sugar: Gives this dish a nice, sweet heat and helps balance the savory saltiness.
- Soy sauce: Opt for a reduced-sodium soy sauce for this recipe or it may end up being too salty. If you don’t have reduced-sodium soy sauce, I’d recommend swapping a tablespoon of the soy for an extra tablespoon of water. (I haven’t tried this, but it would reduce the same.) For a gluten-free option, use tamari.
- Gochujang: A fermented, Korean chili paste that you can find at Korean or Asian markets (or via Amazon) and well-stocked grocery stores. You can swap gochujang for sambal oelek, but you may need to add a teaspoon or two of sugar to this recipe as gochujang is sweeter.
- Sesame oil
- Rice vinegar: Rice vinegar has a mild, delicate flavor profile (definitely less aggressive than white vinegar). You can substitute it with apple cider vinegar, lemon or lime juice.
- Fish sauce: Another little umami hit that adds complexity to the overall dish.
- Ginger: Ginger adds a lovely zing and really brightens up this dish.
- Gochugaru: Completely optional, but gochugaru is Korean chili powder. It’s not intensely spicy, but there are hints of smokiness and it is the most lovely color. If you use it in the sauce, I recommend using a sprinkle as garnish as well.
- Sesame seeds for garnish.
- Green onion for garnish.
- Salt: I use a bit of salt in the cauliflower batter. I keep it at a minimum because of the sticky cauliflower wing sauce, but I do this because I season each element of a dish.
How to Make Gochuchang Cauliflower Bites
- Start by breaking cauliflower into large florets. I’ve found large florets are better than small ones just for better sauce distribution. If you want more concentrated sauce flavors, feel free to cut your florets a bit smaller.
- Next, you’ll whip up a quick batter in a large bowl (where you can toss everything together) – whether you’re making it with flour and water or using sourdough discard, the cornstarch is the secret to crispy cauliflower. Remember to spray the air fryer basket with cooking spray. Also, make sure you shake off excess batter as you move the cauliflower pieces from the bowl to the air fryer basket.
- While you air fry your cauliflower to crispy, golden brown perfection, you’ll make a sticky soy sauce. Here, it’s important to work in batches if necessary, so that you can fry the cauliflower in a single layer in your air fryer basket.
- After you air fry the cauliflower, you’ll toss it all in the sauce. It’s the best part. If you’re feeling fancy, a sprinkle of sesame seeds and a handful of chopped green onion.
FAQs for Crispy Cauliflower Bites
How do I prepare cauliflower for air frying?
- Wash and cut cauliflower into bite-sized florets.
- Dry them thoroughly to prevent excess moisture, which can affect crispiness.
Do I need to pre-cook cauliflower before air frying?
For this recipe, you don’t need to cook the cauliflower before air frying. It will be nice and crunchy on the outside and fully cooked on the inside.
Can I make these crispy cauliflower bites ahead of time?
This recipe is best eaten freshly made once coated in the sticky Korean-style sauce, but you can do a few things in advance:
- Cut your cauliflower into florets a day or two in advance and store, dry in an airtight container in the refrigerator.
- Make the batter up to a day in advance and store in an airtight container in the fridge. Give it a stir just before dipping the cauliflower florets in it.
- Optionally: You COULD air fry the cauliflower florets in advance and then reheat in the air fryer just before saucing. It may affect the overall texture of the cauliflower.
Can I use other sauces and seasonings and just use the battered cauliflower?
Yes! Crispy cauliflower bites are a blank canvas for everything from a spicy homemade buffalo sauce to teriyaki to hot honey or barbecue sauce.
What to Serve With This Recipe
I like serving these as a flavorful vegetarian main dish (on Meatless Monday, for example) or as a veggie side dish to go with a protein like chicken or steak.
But these crispy cauliflower ‘wings’ also make a great appetizer if you’re hosting a dinner party with an Asian-inspired theme. They pair great with these pork and chive dumplings or this recipe for Burning Noodles.
📖 Recipe
Crispy Cauliflower Bites with Sticky Gochujang Sauce
Ingredients
Crispy Cauliflower Bites
- ⅔ cup all-purpose flour spooned and leveled
- ¼ cup cornstarch
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- ¾ cup water
- 1 head cauliflower about 2 pounds, broken into large florets
Sticky Gochujang ‘Wing’ Sauce
- ⅓ cup brown sugar
- ⅓ cup low-sodium soy sauce or tamari
- 1 tablespoon Gochujang
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon fish sauce
- 2 tablespoons minced garlic
- 1 tablespoon grated ginger
- Optional 1 teaspoon of gochugaru
- 2 tablespoons water
- 1 tablespoon sesame seeds for garnish
- 1 teaspoon of gochugaru for garnish and added heat
Instructions
- Sift together the flour, cornstarch, garlic powder, white pepper powder and sea salt. Then, using a whisk, add the water to create a smooth batter.
- Add the cauliflower and toss to coat.
- Lift the cauliflower florets out of the batter, allowing any excess batter to drip back into the bowl. Arrange in a single layer in the air fryer basket, leaving a little space around each floret. Don’t overcrowd the air fryer basket. Work in batches as necessary.
- Air fry cauliflower bites for 10 minutes, flipping halfway through. Then remove the cauliflower. If you are working in batches, set the first batch aside and add the second batch of cauliflower to the air fryer basket. Air fry for 5 minutes, flip and add the first batch of cauliflower back into the basket, air frying for 5 more minutes or until the cauliflower is cooked through and the batter is nice and crisp.
- Note: for one head of cauliflower, I typically need to work in two batches.
- While the cauliflower is air frying, make the sticky gochujang sauce.
- Stir all the sauce ingredients together in a small mixing bowl. Then cook in a small frying pan over medium heat until the sauce thickens enough to coat the back of a spoon.
- Toss the cauliflower bites in the sauce, garnish with your choice of cilantro, toasted sesame seeds, or gochugaru.
