Ingredients:

  • 1 head (approx 1.5 lbs / 680g) cauliflower, cut into bite-sized florets
  • 1/2 cup (60g) cornstarch
  • 2 tbsp (30ml) neutral oil
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/4 cup (60g) mayonnaise
  • 1/4 cup (60ml) sweet Thai chili sauce
  • 1 tbsp (15ml) sriracha
  • 1 tsp (5ml) fresh lime juice
  • 1 tsp (5ml) honey
  • 1 tbsp (8g) toasted sesame seeds
  • 2 stalks (10g) sliced green onions

Instructions:

  1. Pat the cauliflower florets completely dry with a paper towel to ensure maximum crispness.
  2. In a large bowl, toss the cauliflower florets with neutral oil, salt, pepper, and garlic powder.
  3. Sprinkle cornstarch over the florets and toss until every piece is evenly coated in a thin layer.
  4. Air fry at 400°F (200°C) for 12-15 minutes, shaking halfway through, or bake at 425°F (220°C) for 20-25 minutes, flipping once, until mahogany-colored and firm.
  5. While the cauliflower cooks, whisk together the mayonnaise, sweet Thai chili sauce, sriracha, lime juice, and honey until velvety.
  6. Allow the cooked cauliflower to cool for 3-5 minutes to prevent the crust from softening.
  7. Gently fold the cauliflower bites into the sauce or drizzle the sauce over the top, then garnish with toasted sesame seeds and sliced green onions.