Gochujang Cauliflower Bites

Name: Gochujang Cauliflower Bites
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 large head cauliflower (cut into bite sized pieces); ¾ cup flour (or gluten free flour); ¼ cup arrowroot powder (or cornstarch); ½ tsp salt; ½ tsp garlic powder; ½ tsp paprika; 1 cup milk (or plant based milk of choice); 1 ½ cups breadcrumbs (or panko ); 1 tbsp sesame oil; 1 tbsp finely chopped ginger; 3 cloves garlic (minced); ¼ cup gochujang paste; 2 tbsp rice vinegar (or apple cider vinegar); 3 tbsp soy sauce (or coconut aminos or tamari); 2 tbsp honey; ⅓ cup kewpie mayo (or regular mayonnaise ); 1 tsp lime juice; 1 tsp gochujang paste; 2 tsp white sesame seeds; chopped green onions

I absolutely love cauliflower wings, but have always found them hard to make at home without deep frying (which let’s be honest, isn’t the healthiest or easiest cooking option). I finally cracked the code on how to make the perfect cauliflower bites that are crispy on the outside and tender soft in the middle. The key is to make a wet batter followed by breadcrumbs and then cooking them in the air fryer. These Gochujang cauliflower bites are crispy and smothered in a delicious sweet and sticky korean inspired sauce. They are served with a creamy and tangy dipping sauce that helps to cool the heat from the cauliflower. Whether you are looking for a game day dish, or a vegetarian meal idea, I guarantee you will love these Gochujang cauliflower bites.

Why You Will Love These:
Ingredients You Will Need:
Kitchen Tools You Will Need:
Use two hands
How to make Gochujang Cauliflower Bites
Make Room for everyone
How to Modify:
Dietary Customizations:
Serving Suggestions:
Common Questions
Gochujang Cauliflower Bites Recipe

Why You Will Love These:

Cauliflower sceptics will love these; The bold flavor makes this amazing vegetable anything but boring.
They pair amazingly with dips, rice bowls, or salads.
That sticky, sweet sauce clinging to every last bite is downright addictive.
Customize these to be gluten-free and dairy-free for a guilt-free indulgence.
Watch these little bites disappear fast; they’re perfect for game day or casual entertaining.

Ingredients You Will Need:

Fresh Cauliflower: The hearty, yet fresh star of the show; tender on the inside and perfect for getting crispy on the outside. I used a whole head of cauliflower for this recipe, but buying pre-cut cauliflower is incredibly convenient, too.
All-Purpose Flour: Helps create structure for the batter so it clings to the cauliflower.
Arrowroot Powder: Lightens the coating and adds extra crispiness when air-fried. You can also use tapioca starch.
Breadcrumbs: The breadcrumbs create an irresistible golden brown, crunchy exterior. You can use regular or panko breadcrumbs.
Spices: Salt, garlic powder, and paprika create a flavorful, savory warmth to the breading. You can use sweet or smoked paprika.
Milk: I used whole milk, but you can use any type of milk that you have on hand.
Sesame Oil: Adds a nutty, toasted flavor to the sauce. You can also use olive oil or avocado oil for a more neutral flavor.
Aromatics: Fresh ginger and fresh garlic bring brightness, boldness and a little zing to balance the richness. I recommend using a fine microplane grater for these.
Gochujang Paste: The star ingredient! A Korean chili paste delivering sweet heat and deep umami.
Rice vinegar: Adds tang and balances the sweetness of the sauce. You can also use white wine vinegar or apple cider vinegar.
Soy sauce: Boosts the savory and salty depth. For gluten-free options, you can use tamari or coconut aminos.
Honey: Sweetens the sauce and helps it become sticky and glossy. You can also use maple syrup or brown sugar.
Kewpie mayo: It’s a japanese-style mayonnaise that is richer and has a slightly sweeter taste versus regular mayonnaise. You also use regular mayo or make homemade mayo if you can’t find kewpie mayonnaise.
Lime juice: Adds freshness and cuts through the richness. I recommend using fresh lime juice, but store-bought lime juice will also work.
Garnishes: White sesame seeds and chopped green onions are classic, nutty, and fresh options.

Kitchen Tools You Will Need:

Mixing Bowls
Air Fryer
Cutting Board
Sharp Knife
Small Skillet

Use two hands

Use one hand for the batter ingredients and one for the breadcrumbs to avoid clumpy fingers and uneven coating on the pieces of cauliflower.

How to make Gochujang Cauliflower Bites

Stir together the flour, arrowroot powder, salt, garlic powder, and paprika. Add the milk and stir until smooth and batter-like then add in the cauliflower pieces.
Working in batches, dredge the florets in breadcrumbs.
Turn the air fryer to 400 degrees F and let it preheat for 5 minutes. Generously spray the air fryer basket with cooking spray, then arrange the battered cauliflower in it.
Cook the cauliflower florets, shaking the basket halfway through so they become browned on both sides.
While the coated cauliflower cooks, Whisk together the dip ingredients.
To a small skillet, heat oil and add the ginger and garlic then add the gochujang, rice vinegar, soy sauce, and honey, whisking until well incorporated. Leave to cook until bubbling.
Once the cauliflower is done cooking, transfer it to a large bowl, pour the gochujang sauce over it, and toss gently with a spatula to ensure the cauliflower is well coated. Garnish with sesame seeds and chopped green onions, and serve with the spicy gochujang mayo on the side for dipping.

You can find the recipe card below for thorough instructions.

Make Room for everyone

Keep the cauliflower in a single layer. Don’t overcrowd the air fryer, or you’ll end up with steamed cauliflower instead of crispy cauliflower bites.

How to Modify:

Make them spicier: Add extra gochujang, a pinch of red pepper flakes, or a splash of hot sauce for more spicy flavor.
Tone down the heat: Reduce the gochujang and add a bit more honey for a mild spice flavor.
Add protein like chickpeas for a fun additional texture and pop.
Add more spices, like onion powder, black pepper, or cayenne pepper for a deeper flavor profile.

Dietary Customizations:

Gluten-free: Use gluten-free flour and gluten-free bread crumbs or panko-style crumbs. You can also swap the soy sauce with coconut aminos or tamari.
Dairy-free: Swap the milk for unsweetened almond, oat, or coconut milk.
Vegan: Use a vegan mayo instead of the Kewpie mayo for a great vegan swap.

Serving Suggestions:

I made these with the thought that you can enjoy them in a grain bowl or rice bowl, but also they’re amazing to enjoy on their own or along with a meaty option, like Sticky Asian Wings or Oven Baked Buffalo Hot Wings. Also, you have to try my BBQ Cauliflower Wings!

For more dip ideas, try Spicy Feta Dip , Whipped Ricotta Dip with Hot Honey, or a classic ranch or a vegan ranch dressing.

Common Questions

Are these very spicy?

They’re moderately spicy. I would give them a 7 out of 10 on the spicy scale. You can easily adjust the heat by adding more or less gochujang to the sauce.

Can I make these in the oven?

Yes! Bake the breaded cauliflower on a parchment paper-lined baking sheet at 425 degrees F for 25–30 minutes, flipping halfway through, until golden and crisp. You may need two baking sheets to keep them from being too crowded. While the cauliflower bakes, make the mayo dip and set it aside. Once baked, toss the crispy baked cauliflower bites with the warm gochujang sauce, then garnish and serve.

What about leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. I recommend reheating them in the air fryer at 375 degrees for 5-7 minutes or in the oven at 400 degrees for 10-15 minutes to bring back their crispiness.

Can I make these in advance?

You can bread the cauliflower a few hours in advance and store it in the fridge, but they’re best air-fried and sauced just before serving for maximum crispiness.

What is Kewpie Mayo?

Kewpie mayo is a Japanese-style mayonnaise known for its extra creamy texture and rich, savory flavor. It’s made with egg yolks instead of whole eggs and is often seasoned with rice vinegar, giving it a slightly tangy, umami-packed flavor compared to regular mayo. You can find it in the ethnic aisle of your grocery store or in Asian markets.

What is Gochujang paste?

Gochujang paste is a Korean fermented chilli paste made from red chili powder, glutinous rice, fermented soybeans, and salt. It has a deep, complex flavor that’s sweet, savory, and spicy all in one bite. It has a thick, sticky texture that’s perfect for sauces, marinades, and glazes, and thanks to the fermentation process, it will keep for months and often tastes better as it sits.

More Fun Appetizers You’ll Love:

If you make these Gochujang Cauliflower Bites, let me know in the comments section below. I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram. I love seeing your photos!