Prep the cauliflower: Rinse and dry the head of cauliflower. Cut into medium, even florets—about 1.5-inch pieces. Pat very dry so the batter sticks well.

Preheat the air fryer: Set to 390°F (200°C) for 5 minutes so the basket is hot from the start.

Make the batter: In a large bowl, whisk flour, cornstarch, baking powder, garlic powder, onion powder, paprika, salt, and pepper. Add milk and 1 tablespoon oil. Whisk until smooth and thick but pourable, like pancake batter. If too thick, add 1–2 tablespoons more milk.

Prep the breadcrumb station: Add panko to a shallow dish. For extra flavor, stir in a pinch of salt and paprika.

Coat the florets: Dip each floret into the batter, letting excess drip off, then roll in panko to fully coat. Place coated florets on a tray as you work.

Lightly oil the basket: Spray the air fryer basket with oil to prevent sticking. Arrange florets in a single layer with space between them. Work in batches if needed. Don’t crowd.

Air fry the first cook: Air fry at 390°F (200°C) for 12–14 minutes, flipping halfway. Cook until deeply golden and crisp. Timing can vary by air fryer and floret size.

Sauce the wings: In a large bowl, toss the hot cauliflower with your chosen sauce until just coated. Don’t drown them—too much sauce will soften the crust.

Air fry again (optional but recommended): Return sauced florets to the basket and cook at 380°F (193°C) for 2–4 minutes to set the sauce and lock in the crunch.

Serve: Taste and add a pinch of salt if needed. Plate with ranch or blue cheese, celery sticks, or a sprinkle of green onions or sesame seeds.