Ingredients
1/2 cup all-purpose flour1/2 cup cornstarch1 teaspoon salt1 teaspoon baking powder3/4 cup club soda1 medium head cauliflower, cut into 1-inch florets (about 6 cups)SAUCE:1/4 cup orange juice3 tablespoons sugar3 tablespoons soy sauce3 tablespoons vegetable broth2 tablespoons rice vinegar2 teaspoons sesame oil2 teaspoons cornstarch2 tablespoons canola oil2 to 6 dried pasilla or other hot chiles, chopped3 green onions, white part minced, green part thinly sliced3 garlic cloves, minced1 teaspoon grated fresh gingerroot1/2 teaspoon grated orange zest4 cups hot cooked rice
Preparation
Preheat air fryer to 400°. Combine flour, cornstarch, salt and baking powder. Stir in club soda just until blended (batter will be thin). Toss florets in batter; transfer to a wire rack set over a baking sheet. Let stand 5 minutes. In batches, place cauliflower on greased tray in air-fryer basket. Cook until golden brown and tender, 10-12 minutes.
Meanwhile, whisk together first 6 sauce ingredients; whisk in cornstarch until smooth.
In a large saucepan, heat canola oil over medium-high heat. Add chiles; cook and stir until fragrant, 1-2 minutes. Add white part of onions, garlic, ginger and orange zest; cook until fragrant, about 1 minute. Stir orange juice mixture; add to saucepan. Bring to a boil; cook and stir until thickened, 2-4 minutes.
Add cauliflower to sauce; toss to coat. Serve with rice; sprinkle with thinly sliced green onions.
