Teriyaki Cauliflower

Step 1

In a medium mixing bowl, whisk 1/2 cup all-purpose flour and 1/4 cup cornstarch.

Step 2

Slowly pour in ice water, gently whisking to combine. Do not overmix - a few lumps are fine.

Step 3

Add panko to a small mixing bowl. Set aside.

Step 4

Cut cauliflower into bite-sized florets. Pro tip: uniform sizes will cook more evenly.

Step 5

In a medium mixing bowl combine 2 tbsp all-purpose flour, 1/2 tsp kosher salt, and 1 tsp garlic powder.

Step 6

Toss cauliflower in the flour mixture, doing your best to coat all florets evenly.

Step 7

Working in batches, drop 4-7 florets at a time in the tempura batter.

Step 8

Using a fork, chopstick, or skewer, pierce a piece of cauilflower and dredge it through the tempura batter.

Step 9

Shake off excess batter and transfer cauliflower to the bowl with panko. Repeat with other florets in this batch.

Step 10

Gently toss cauliflower in the panko bowl until tempura batter is lightly coated. Transfer to a plate.

Step 11

Repeat above process with remaining cauliflower.

Step 12

Preheat air fryer for 5 minutes at 400 F.

Step 13

Heavily spray breaded cauliflower with olive oil cooking spray. Allow everything to sit for 1 minute.

Step 14

Transfer cauliflower to air fryer and cook at 400 F for 6 minutes. Flip and cook for an additional 1-2 minutes if needed.