Ingredients:
- 1 large head cauliflower (approx. 900g/2 lbs), cut into bite-sized florets
- 1 cup (120g) all-purpose flour (or gluten-free flour blend)
- 1 cup (240ml) water
- 1 teaspoon (5g) garlic powder
- 1 teaspoon (3g) smoked paprika
- ½ teaspoon (3g) salt
- ¼ teaspoon (1g) black pepper
- Cooking oil spray (or 2 tablespoons/30ml oil for baking/frying)
- ¼ cup (60ml) soy sauce (or tamari for gluten-free)
- 2 tablespoons (30ml) honey or maple syrup
- 1 tablespoon (15ml) rice vinegar
- 1 tablespoon (15ml) sesame oil
- 2 cloves garlic, minced (approx. 10g)
- 1 tablespoon (15g) grated fresh ginger (or 1 teaspoon/3g ground ginger)
- 1 teaspoon (5g) cornstarch mixed with 2 tablespoons (30ml) water (slurry)
- 1 tablespoon (10g) toasted sesame seeds
- 2 green onions, thinly sliced (for garnish)
Instructions:
- Wash and cut cauliflower into bite-sized florets.
- In a large bowl, whisk together the flour, water, garlic powder, smoked paprika, salt, and pepper until smooth.
- Dip each cauliflower floret into the batter, ensuring it's fully coated. Let any excess batter drip off.
- Oven Method: Preheat oven to 425°F (220°C). Arrange florets on a parchment-lined baking sheet. Spray or drizzle with oil. Bake for 20-25 minutes, flipping halfway, until crispy and golden brown.
- Air Fryer Method: Preheat air fryer to 400°F (200°C). Arrange cauliflower in a single layer. Cook for 15-18 minutes, shaking halfway through, until crispy.
- While the cauliflower is cooking, combine the soy sauce, honey/maple syrup, rice vinegar, sesame oil, garlic, and ginger in a saucepan. Bring to a simmer over medium heat.
- Stir in the cornstarch slurry and cook for 1-2 minutes, or until the sauce thickens to a glossy, syrupy consistency.
- Transfer the cooked cauliflower to a large bowl. Pour the sticky sesame sauce over the florets and toss gently to coat evenly.
- Garnish with toasted sesame seeds and sliced green onions. Serve immediately for the best, most satisfyingly crunchy texture.