Bang Bang Cauliflower Air Fryer in 25 Mins

Instructions:

1. Prep the cauliflower. Wash and dry the 600g head thoroughly. Note: Water on the surface of the vegetable will prevent the batter from sticking.
2. Whisk the dry base. Combine 65g flour, 60g cornstarch, 5g smoked paprika, and 5g garlic powder in a large bowl.
3. Create the slurry. Pour in the 120ml cold sparkling water. Whisk until it looks like thick heavy cream.
4. Dredge the florets. Toss the cauliflower in the batter until every crevice is filled.
5. Preheat the air fryer. Set it to 400°F (200°C) for at least 5 minutes. You want to hear a sizzle when the food hits the basket.
6. Arrange in a single layer. Place the florets in the basket, leaving space between each. Note: Overcrowding leads to steaming rather than frying.
7. Cook for 15 minutes. Flip the florets halfway through the 15 minutes until they are golden and the edges look shatter crisp.
8. Whisk the glaze. While cooking, combine 115g mayo, 60ml sweet chili sauce, 22ml sriracha, 5ml rice vinegar, and 15ml honey.
9. The final toss. Transfer hot cauliflower to a bowl and pour the sauce over. Toss quickly so the heat doesn't soften the crust.
10. Garnish and serve. Plate immediately while the contrast between the hot cauliflower and cold sauce is at its peak.