Korean Air Fried Cauliflower
Basic Fool-proof recipe to making CRISPY Air Fried Cauli Everytime!
Lately, I have been making a lot of Air Fried Cauliflower with a lineup of delicious beautiful sauces to toss it in. In my opinion, it makes the most perfect healthy snack! 10 minutes to cook in the air fryer, sauce prepped while the cauliflower cooks and then toss it all together in mere seconds for a finger-licking good time. How amazing is a good air-fryer recipe, huh?
And this Korean Air Fried Cauliflower is winning the evening snack game, by a mile. It is properly addictive! The sticky, savoury, sweet and spicy sauce is EVERYTHING! And when it hugs the crispy air-fried grooves of the cauliflower, magic happens. A delicious dish that you will want to make again and again, perfect for serving as a share plate or canape at your next gathering or a light meal with steamed rice. (downloadable and printable recipe further down).
To make this dish, it is important to get your cauliflower right. Air-fried cauliflower is a whole different beast from regular fried or oven-baked cauliflower. You want something that is all of the following
Easy to make. (My number one requisite for a recipe. No fuss, just ease!)
Light and healthy. (I love to keep my dishes balanced and light. Letting the vegetable shine!)
Crispy, not soggy. (You want the cauliflower to be air-fried, not roasted. It needs to have a slight crisp and crunch)
So, I tried many (MANY!) variations of this 10-minute recipe. Different floret sizes, different cooking times, different crisping methods using different ingredients. And I am happy to finally share my base recipe for the most perfect air-fried cauliflower. If you have this recipe, you can pretty much make up any sauce and your dish will be amazing.
Basic Crispy Air Fried Cauliflower
Based on all the different methods I followed, I decided that a bite-sized floret (see recipe notes for floret sizes and air fryer cooking times) makes the best air-fried cauliflower. And amazingly you only need two ingredients and a precise two-step process to make it crispy.