Wash and chop your cauliflower into bite-sized pieces. Try to keep them roughly the same size so they cook evenly. Don’t toss the stems, cut them into chunks too if you like!
In a bowl, whisk together the milk, flour, garlic powder, onion powder, salt, and pepper. It should be a smooth, pourable batter, not too thick, not too runny.
Dip each cauliflower floret into the batter (messy but fun), then roll it around in the panko breadcrumbs. Make sure it’s fully coated for max crispiness.
Lay them in a single layer in your air fryer basket, don’t overcrowd or they won’t get crispy. You may need to cook in batches. Air fry at 350°F for 20 minutes. They should be golden and crunchy when done!
While your cauliflower is air-frying, make that magical sticky sauce. In a saucepan, add the water, soy sauce, brown sugar, honey, garlic, and ginger. Bring it to a gentle boil, then reduce the heat and let it simmer until it thickens. This usually takes about 10–15 minutes.
Optional: Want it extra sticky? Mix 1 tbsp of cornstarch with 2 tbsp of cold water and stir it into the sauce at the end. Keep stirring until it thickens like a glaze. So satisfying!
Once the cauliflower is done cooking, toss the hot bites in the warm teriyaki sauce. Sprinkle with sesame seeds and chopped scallions and boom, snack perfection.
