Gochujang-Sauced Air Fryer Cauliflower Bites Recipe

Cook Time: 10 minutes

This recipe yields 8 servings and is perfect for a flavorful side dish or snack. The crispy cauliflower is tossed in a sweet and spicy sauce, giving it a satisfying kick.

Ingredients

• 2 pounds cauliflower florets (about 8 cups)
• 2 tablespoons olive oil
• 3/4 teaspoon salt, divided
• 1/2 cup cayenne-infused honey (such as Mikes Hot Honey)
• 3 tablespoons gochujang (Korean hot pepper paste)
• 1 tablespoon packed brown sugar
• 1 tablespoon less-sodium soy sauce
• 1 teaspoon lemon juice
• 1 teaspoon minced fresh ginger
• 1/4 teaspoon ground black pepper
• 2 green onions, sliced (about 1/4 cup), plus more for garnish

Directions

Step 1: Preheat your air fryer to 400F (200C) according to the manufacturer's instructions.

Step 2: In a large bowl, toss the cauliflower florets with olive oil and 1/2 teaspoon of salt, ensuring they are evenly coated.

Step 3: Working in batches, place the cauliflower bites in a single layer in the air fryer basket. Cook, turning halfway through, until the cauliflower is tender and browned, about 10 minutes.

Step 4: While the cauliflower is cooking, prepare the sauce. In a small saucepan, combine the honey, gochujang, brown sugar, soy sauce, lemon juice, ginger, black pepper, and the remaining 1/4 teaspoon of salt. Bring to a boil over medium heat, then reduce the heat to low and simmer for about 5 minutes until the sauce is glossy and thickened.

Step 5: Stir in the sliced green onions into the sauce and remove from heat.

Step 6: Once the cauliflower is done, transfer it to a large bowl. Pour in about 1/2 cup of the prepared sauce and toss to coat the cauliflower evenly.

Step 7: Serve the cauliflower immediately, with the remaining sauce on the side and garnish with additional green onions.

Cooks Note

Oven Method: If you prefer using the oven, preheat it to 425F (220C). Line a 10x15-inch baking sheet with foil. Arrange the cauliflower in a single layer on the prepared sheet, then toss with 2 tablespoons of olive oil and 1/2 teaspoon of salt. Roast, stirring halfway through, for 20 to 25 minutes until the cauliflower is tender and browned. Then proceed as instructed in Step 3.

Nutrition Facts

Per serving (based on 8 servings):

• Calories: 149
• Total Fat: 4g (5% Daily Value)
• Saturated Fat: 1g (3% Daily Value)
• Cholesterol: 0mg (0% Daily Value)
• Sodium: 617mg (27% Daily Value)
• Total Carbohydrates: 29g (11% Daily Value)
• Dietary Fiber: 3g (10% Daily Value)
• Total Sugars: 25g
• Protein: 3g (5% Daily Value)
• Vitamin C: 52mg (58% Daily Value)
• Calcium: 26mg (2% Daily Value)
• Iron: 1mg (3% Daily Value)
• Potassium: 199mg (4% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by: Kathryn Hendrix, RDN, LD

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Origin Story

The combination of gochujang and cauliflower is a fusion of traditional Korean flavors and modern plant-based alternatives. Gochujang, a fermented red chili paste, is a staple in Korean cuisine, known for its deep umami and spicy sweetness. It has been used in Korean cooking for centuries, particularly in dishes like bibimbap and tteokbokki. The idea of pairing it with cauliflower, a versatile vegetable, offers a delicious vegetarian alternative to popular meat dishes, such as buffalo wings, while keeping the flavors bold and spicy.

Regional Variations

While gochujang is a prominent ingredient across Korea, regional variations exist in how it is used. In the southern regions, for instance, its common to add more fermented ingredients for a richer depth of flavor. The version used in this recipe, with honey and soy sauce, offers a balance of heat, sweetness, and saltiness, typical of modern Korean-inspired dishes. The air fryer method also adds a regional twist, as Korean cuisine has traditionally involved grilling or stir-frying, but the air fryer brings a healthier, quicker option to enjoy the same flavor profile.

How It Differs from Similar Dishes

These gochujang-sauced cauliflower bites differ from similar dishes like buffalo cauliflower or general fried cauliflower because of the sauces unique combination of gochujang, honey, and soy sauce. Buffalo cauliflower typically uses a vinegar-based sauce, which gives it a tangier flavor, while gochujang imparts a distinct fermented, spicy sweetness. Furthermore, the use of the air fryer to cook the cauliflower adds a crispy texture without the need for deep frying, making it a healthier alternative to traditional fried dishes.

Where Its Typically Served

Gochujang-sauced cauliflower bites are commonly served as appetizers or snacks in contemporary Korean fusion restaurants, especially in Western countries. They're often offered as a vegetarian alternative to chicken wings at bars or casual eateries. You may also find them in Korean BBQ restaurants, where they serve as a delightful side dish or part of a tapas-style selection. At home, they make for a perfect party snack or a flavorful addition to a vegan meal spread.

Interesting Facts

• Gochujang was originally created over 2,000 years ago, and its unique fermentation process involves red chili peppers, glutinous rice, fermented soybeans, and salt, which deepens the flavor over time.
• Cauliflower has become a popular substitute for meat in plant-based cooking due to its ability to absorb flavors and provide a satisfying texture, making it a versatile option in many recipes.
• The air fryer, a modern kitchen gadget, has become an essential tool for cooking crispy foods with less oil, perfect for making dishes like these cauliflower bites with a fraction of the fat content compared to deep frying.
• While the original buffalo wings were created in Buffalo, New York, in 1964, this recipe offers a Korean twist on the concept, proving how global influences can blend into popular comfort food dishes.

Recipe

This recipe is a healthier, vegetarian version of spicy, saucy bites that mimic the sensation of traditional hot wings but with cauliflower as the base. The combination of gochujang and honey creates a sticky, spicy sauce that is perfectly complemented by the crispy texture of the cauliflower cooked in an air fryer.

Ingredients:

• 2 pounds cauliflower florets (about 8 cups)
• 2 tablespoons olive oil
• 3/4 teaspoon salt, divided
• 1/2 cup cayenne-infused honey
• 3 tablespoons gochujang (Korean hot pepper paste)
• 1 tablespoon packed brown sugar
• 1 tablespoon less-sodium soy sauce
• 1 teaspoon lemon juice
• 1 teaspoon minced fresh ginger
• 1/4 teaspoon black pepper
• 2 green onions, sliced, plus more for garnish

Instructions:

1. Preheat the air fryer to 400F (200C). Toss cauliflower florets with olive oil and 1/2 teaspoon salt in a large bowl.
2. Working in batches if needed, arrange cauliflower bites in a single layer in the air fryer basket. Cook, turning halfway through, until tender and browned, about 10 minutes.
3. Meanwhile, make the sauce by stirring together honey, gochujang, brown sugar, soy sauce, lemon juice, ginger, black pepper, and the remaining 1/4 teaspoon salt in a small saucepan. Bring to a boil over medium heat, then reduce the heat and simmer until the sauce is glossy and thickened, about 5 minutes. Stir in green onions.
4. Transfer the cooked cauliflower to a large bowl. Add 1/2 cup of the sauce and toss to coat. Serve immediately with remaining sauce and garnish with extra green onions.

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