Description
Ingredients
1 large head of cauliflower, cut into bite-sized florets
2 tablespoons olive oil
1/3 cup cornstarch
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons honey
1 tablespoon rice vinegar
2 teaspoons finely grated fresh ginger
2 garlic cloves, minced
1 tablespoon water
1 teaspoon cornstarch (for sauce)
Sesame seeds for garnish
Sliced green onions for garnish
Instructions
Preheat the air fryer to 380°F (190°C). Toss cauliflower florets with olive oil in a large bowl.
Combine cornstarch, garlic powder, salt, and pepper in a separate bowl. Sprinkle over cauliflower and toss to coat.
Arrange in the air fryer basket in a single layer. Cook for 20-25 minutes, shaking halfway through, until golden and crispy.
For the sauce, combine soy sauce, sesame oil, honey, rice vinegar, ginger, and garlic in a saucepan over medium heat. Mix 1 tablespoon water with 1 teaspoon cornstarch and stir into the sauce until thickened.
Toss cooked cauliflower in the sauce, garnish with sesame seeds and green onions, and serve immediately.
Notes
Ensure cauliflower florets are cut uniformly for even cooking.
For a gluten-free version, substitute soy sauce with tamari.
To make it vegan, replace honey with maple syrup or agave nectar.
Store leftovers in the refrigerator for up to 3 days; reheat in the air fryer to maintain crispness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Side Dish
- Method: Air Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
