Cauliflower Tempura with Asian Glaze

Lawyer, cook at heart and creator of the (secretly) healthy recipe blog The Simple Life.

INSTRUCTIONS

1. In a bowl, combine the flour, lager, 2 tablespoons of ketchup, olive oil, salt, and baking powder to make the tempura batter. Set aside.
2. Cut the cauliflower head into florets of similar size (the stalk can be reserved for other preparations). Coat half of the cauliflower florets in the batter, then set aside on a plate.
3. On the Instant Vortex control panel, press Air Fry, then set time to 12 minutes and temperature to 400°F / 205°C. Press Start.
4. When Add Food appears on the display, remove the basket and arrange the reserved battered cauliflower, leaving a bit of space between the pieces. Put the basket back into the air fryer.
5. When Turn Food appears on the display, remove the basket. Use tongs to separate the cauliflower pieces from the rack and shake vigorously. Put the basket back in the Instant Vortex.
6. When the alarm signals that cooking is completed, open the compartment, remove the cauliflower pieces and set aside in a deep bowl.
7. Repeat steps 3 through 6 with the remaining half of the cauliflower.
8. Meanwhile, prepare the Asian glaze by combining the orange zest and juice, soy sauce, 4 tablespoons of ketchup, liquid smoke, light brown sugar, rice vinegar, and sesame oil in a small saucepan. Heat over medium heat, constantly stirring the bottom, for 3 to 4 minutes.
9. When the second batch of cauliflower is done, add the Asian glaze to the bowl of cauliflower and mix very well, so that all the pieces are well-coated by the glaze.
10. Serve immediately, optionally garnished with toasted sesame seeds and the green part of a chive.