Wash and thoroughly dry the cauliflower florets. In a large mixing bowl, toss the florets with olive oil until lightly coated.

In a small bowl, whisk together cornstarch, flour, garlic powder, onion powder, black pepper, and salt. Sprinkle this dry mixture over the oiled cauliflower florets. Toss well until all florets are evenly coated.

Preheat your air fryer to 375°F (190°C). Arrange the coated cauliflower in a single layer in the air fryer basket, working in batches if necessary to avoid overcrowding. Air fry for 18-22 minutes, shaking the basket halfway through, until golden brown and crispy. (Alternatively, for oven baking, spread on a baking sheet and bake at 400°F (200°C) for 25-30 minutes, flipping halfway).

While the cauliflower is cooking, prepare the sauce. In a small saucepan or skillet, combine soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk well.

In a separate small bowl, whisk together 1 tbsp cornstarch and 2 tbsp water to create a slurry. Add the cornstarch slurry to the sauce mixture in the saucepan.

Bring the sauce to a gentle simmer over medium heat, whisking constantly, until it thickens to a sticky consistency, about 2-3 minutes. Remove from heat.

Once all the cauliflower is cooked, transfer it to a large clean mixing bowl. Pour the thickened sticky sesame sauce over the crispy cauliflower. Gently toss until all the florets are evenly coated in the sauce.

Transfer the Crispy Sticky Sesame Cauliflower to a serving dish. Garnish generously with toasted sesame seeds and sliced green onions. Serve immediately, perhaps over rice or with steamed greens for a complete meal.