Gochujang Cauliflower Bites
Gochujang Cauliflower Bites combine cauliflower florets, gochujang, honey, and soy sauce; air fry at 400°F for 22 minutes until crispy with a spicy-sweet glaze.
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Method
- 1
Whisk flour, cornstarch, and water until smooth thin batter.
- 2
Dip cauliflower florets into batter, shake off excess.
- 3
Air fry at 400°F for 15-18 minutes, flipping halfway, until crispy.
- 4
Warm gochujang, honey, soy sauce, and rice vinegar together. Toss with crispy florets.
Pro tip. For extra crunch: air fry 12 min, rest 5 min, then air fry 6 more minutes before glazing.
Why the air fryer wins here
- Ready in 22 minutes. The same dish takes about 35 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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