Ingredients
Scale
- 1 medium head cauliflower
- 2/3 cup gluten free all purpose flour (or regular AP flour)
- 2/3 cup plain non-dairy milk (I used almond)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 3/4 cup plain gluten free breadcrumbs
- 1 tablespoon oil
- 5 cloves garlic (minced)
- 1 teaspoon fresh grated ginger
- 1/3 cup low sodium soy sauce or tamari
- 1/4 cup honey or maple syrup
- 2 tablespoons water or vegetable broth
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons gochujang (see notes)
- 1–2 teaspoons sriracha
- 1 teaspoon cornstarch
- 1 teaspoon water
Instructions
- Cut the cauliflower into medium/small florets.
- In a large mixing bowl, whisk together the flour, milk, garlic powder and salt.
- Add the cauliflower to the batter and toss to coat. Toss in the breadcrumbs and mix until well coated.
- Preheat your air fryer to 370 degrees Fahrenheit. This should only take a couple of minutes.
- Once ready, add half of the cauliflower to the air fryer basket in one layer. You will likely need to do 2 batches depending on the size of your air fryer.
- Set the air fryer to 370 for 10-13 minutes depending on how crispy you like it.
- Meanwhile, add the minced garlic to a small pot with the oil. Saute until lightly golden brown, then add in the ginger.
- Saute for 1-2 minutes. Add in all remaining ingredients aside from the water and cornstarch. Whisk well to combine.
- In a small dish, whisk together the water and cornstarch and add to the sauce. bring to a low boil, then remove from heat to let thicken.
- When both batches of the cauliflower are done, add to a large mixing bowl and toss with the sauce. Sprinkle on sesame seeds and chopped scallions and enjoy!