👩🍳 Instructions
1
Preheat a large pot of salted water to a gentle boil. Blanch cauliflower florets for 3 minutes, drain, and pat dry.
2
Whisk together flour, cornstarch, baking powder, garlic powder, onion powder, paprika, and salt in a large bowl.
3
Stir in plant milk and oil until smooth to form a thick batter that coats the back of a spoon.
4
Toss blanched cauliflower in batter to coat; let rest on a wire rack for 5 minutes so the batter firms up.
5
Preheat air fryer to 400°F (200°C). Arrange coated florets in a single layer and air fry for 10 minutes.
6
Flip or shake basket gently and air fry another 6–8 minutes until deep golden and crisp. Work in batches if needed.
7
Meanwhile, whisk soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, and sriracha in a small saucepan and simmer.
8
Mix cornstarch slurry and stir into the simmering sauce until glossy and thickened, 1–2 minutes. Remove from heat.
9
Toss hot cauliflower in the warmed sauce to coat evenly. Garnish with sesame seeds and serve immediately.
