Wash the cauliflower florets and place them in hot-boiled salt water for 30 minutes. Drain the water and set it aside.
1.5 lb cauliflower
In a small bowl, prepare a thick batter by combining all-purpose flour, cornstarch (corn flour), and spices of your choice. Dip each cauliflower floret in the batter, ensuring it is evenly coated.
½ cup flour, ¼ cup cornstarch, 1 teaspoon kashmiri red chili powder, ¼ teaspoon turmeric powder, Salt to taste, ¾ cup water
Place the battered cauliflower florets on a baking cooling rack to let the extra batter drip down.
Preheat the air fryer to 370°F for 3 minutes. Place the cauliflower florets in a single layer in the air fryer basket and cook for 15 minutes, shaking occasionally to ensure even cooking. Repeat if you have a smaller air fryer basket.
Meanwhile, place a large pan over medium heat and add sesame oil.
2 teaspoon oil
Once hot, add the chopped green onions, chopped ginger, and garlic. Cook for a minute or until golden brown.
¼ cup green onions, 1 teaspoon ginger, 3 garlic cloves
Add the diced bell peppers and cook for 2 minutes or until slightly tender.
1 green bell pepper
Add tamari or dark soy sauce, ketchup, chili sauce, salt, 1 tablespoon of cornstarch, and two tablespoons of water.
2 tablespoon soy sauce, 2 tablespoon tomato chili sauce, 2 tablespoon tomato ketchup, Salt to taste
Mix well until everything until it is well combined.
Add the air-fried cauliflower florets to the pan and toss them around with the sauce.
Cook for another minute on high heat so that all the ingredients are coated evenly in the sauce. Turn off the heat.
Garnish with sliced green onions and sesame seeds.