In a large mixing bowl, combine the all-purpose flour and cornstarch. Gradually whisk in the water or plant milk until the batter is smooth and lump-free.

Break the cauliflower into bite-sized florets and gently dip each piece into the batter, ensuring it’s evenly coated.

Preheat your oven to 425°F (220°C) or set your air fryer to 380°F (190°C). Place the battered florets on a baking sheet or in the air fryer basket, and cook for about 20-25 minutes until golden brown and crispy.

In a small saucepan, combine the gochujang, soy sauce, and maple syrup over medium heat. Stir continuously for about 5 minutes until the sauce thickens and becomes glossy.

Once the cauliflower is crispy, remove it from the oven or air fryer, and toss it in the thickened chili sauce until well-coated.

Transfer your Korean Chili Cauliflower to a serving dish, and feel free to sprinkle some sesame seeds or chopped green onions on top.