Prep the cauliflower. Cut into even, bite-size florets. Rinse and pat very dry. The drier they are, the crispier they’ll get.

Make the batter. In a bowl, whisk eggs, flour, 1/3 cup cornstarch, baking powder, garlic powder, 1/2 teaspoon salt, and a few grinds of pepper. Add 2–3 tablespoons water to create a smooth, thick batter that clings to the florets.

Coat the florets. Toss cauliflower in the batter until well coated. For extra crunch, sprinkle on 1 tablespoon cornstarch and toss lightly to form a thin, craggy layer.

Preheat the air fryer. Set to 390°F (200°C) for 3–5 minutes. Lightly spray the basket with oil.

Air fry in batches. Arrange florets in a single layer without crowding. Lightly mist the tops with oil. Cook for 12–15 minutes, flipping halfway, until deep golden and crisp. Repeat with remaining florets.

Make the sauce. While the cauliflower cooks, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Add 2 tablespoons water. Simmer on low for 2–3 minutes until glossy. If too thick, add a splash more water. Taste and adjust heat or sweetness.

Sauce and toss. Transfer hot cauliflower to a large bowl. Drizzle on enough sauce to coat (you may have a little extra). Toss gently so the crust stays intact.

Garnish and serve. Top with sesame seeds and green onions. Serve right away with rice, in lettuce wraps, or as a finger food with toothpicks.