Cauliflower Manchurian

INSTRUCTIONS

1. Prepare the cauliflower. Remove green stalks and cut the cauliflower into 1-inch florets, about 4 cups total.
2. In a large mixing bowl, combine 1/2 cup flour, 1/4 cup cornstarch, 1 tsp chili powder, 1 tsp black pepper, 1 tsp salt, 1 tsp garlic powder, and 1 tsp ginger powder. Slowly pour in 1/2 cup water. Mixture should be the same consistency as pancake batter. Add more water if necessary.
3. Add cauliflower florets to the batter and mix to thoroughly coat. Air Fry battered cauliflower at 385°F for 12-14 minutes, or until crispy. Set aside.
4. As the cauliflower is frying, prepare the sauce. Mince 4 garlic cloves, 1 inch ginger, 4 scallions, and 1/2 deseeded bell pepper. In a small bowl, combine 2 tbsp soy sauce, 4 tbsp distilled white vinegar, 1 tsp sesame oil, 6 tbsp ketchup, and 2 tbsp brown sugar.
5. In a medium saucepan, heat 1 tbsp vegetable oil over medium high heat. Add minced garlic, ginger, scallions, and bell pepper. Saute until transluscent, about 5 minutes.
6. Add the soy sauce mixture to the saucepan. Boil for 5-7 minutes until the sauce has darkened and thickened.
7. Add air fryed cauliflower to the saucepan along with 10 stems of roughly chopped cilantro. Evenly coat all of the cauliflower florets. Plate, and enjoy!