Korean Chili Cauliflower (Crispy, Sticky & Vegan)
If you love bold flavors, crispy textures, and saucy comfort food, Korean Chili Cauliflower is about to become your new obsession. This dish delivers everything you want from Korean-inspired street food — heat, sweetness, umami, and crunch — without any meat or dairy.
Each cauliflower floret is coated in a light batter, baked or fried until golden and crisp, then tossed in a sticky chili sauce that clings beautifully to every bite. The result is crispy on the outside, tender on the inside, and unapologetically saucy.
Whether served as an appetizer, side dish, or main meal, this vegan favorite satisfies even the most devoted meat-lovers.
Why This Recipe Works So Well
The magic comes from contrast. A crispy shell meets a glossy, spicy sauce that balances sweet, savory, and heat in perfect harmony.
Cornstarch in the batter creates that light, crackly coating, while baking or air-frying keeps things lighter than traditional deep frying. The sauce thickens quickly, forming a sticky glaze that doesn’t slide off — it hugs the cauliflower.
This recipe is also incredibly flexible: adjust the heat, sweetness, or texture to make it your own.
Ingredients
For the Crispy Cauliflower
- Fresh cauliflower florets
- All-purpose flour
- Cornstarch
- Garlic powder
- Salt
- Black pepper
- Water or plant-based milk
For the Korean Chili Sauce
- Gochujang (Korean chili paste)
- Soy sauce or tamari
- Maple syrup or sugar
- Rice vinegar
- Garlic, minced
- Fresh ginger, grated
- Sesame oil
For Garnish
- Sesame seeds
- Green onions
Instructions
- Preheat oven to 425°F (220°C) or prepare air fryer at 400°F (205°C).
- In a bowl, whisk flour, cornstarch, garlic powder, salt, and pepper. Add water or plant milk to form a thick batter.
- Toss cauliflower florets in batter until fully coated.
- Arrange florets on a lined baking sheet or air fryer basket, leaving space between pieces.
- Bake 25–30 minutes (or air fry 15–18 minutes), flipping halfway, until golden and crispy.
- Meanwhile, whisk gochujang, soy sauce, maple syrup, vinegar, garlic, ginger, and sesame oil in a small saucepan.
- Simmer sauce over medium heat until thick and glossy.
- Toss crispy cauliflower in warm sauce until evenly coated.
- Garnish with sesame seeds and green onions before serving.
Korean Chili Cauliflower
Ingredients
Equipment
Method
- Prepare batter and coat cauliflower evenly.
- Bake or air fry until crispy and golden.
- Simmer chili sauce until thick and glossy.
- Toss cauliflower in sauce and garnish.
Notes
How to Get Maximum Crispiness
The key is spacing and dryness. Avoid overcrowding the pan and make sure excess batter drips off before cooking. For extra crunch, return sauced cauliflower to the oven for 5 minutes to set the glaze without losing crispness.
Flavor Variations
- Extra Spicy: Add chili flakes or extra gochujang
- Sweet Heat: Increase maple syrup slightly
- Garlic Lover’s: Double the garlic in the sauce
- Soy-Free: Use coconut aminos instead of soy sauce
How to Serve Korean Chili Cauliflower
This dish is incredibly versatile:
- Serve over steamed rice or noodles
- Add to lettuce wraps for a fresh crunch
- Pair with cucumber salad or pickled veggies
- Enjoy as a party appetizer with toothpicks
It’s bold enough to stand alone and flexible enough to fit any meal.
Storage & Reheating Tips
Store leftovers in an airtight container for up to 2 days. Reheat in the oven or air fryer to restore crispness. Avoid microwaving, which softens the coating.
Final Thoughts
Korean Chili Cauliflower (Crispy, Sticky & Vegan) proves that plant-based food can be just as crave-worthy as classic comfort dishes. It’s fiery, flavorful, and irresistibly crunchy — the kind of recipe that disappears fast once it hits the table.
Make it once, and it’ll earn a permanent spot in your rotation. 🌶️🥦
