Toss cauliflower in the flour mixture, doing your best to coat all florets evenly.
Working in batches, drop 4-7 florets at a time in the tempura batter.
Using a fork, chopstick, or skewer, pierce a piece of cauilflower and dredge it through the tempura batter.
Shake off excess batter and transfer cauliflower to the bowl with panko. Repeat with other florets in this batch.
Gently toss cauliflower in the panko bowl until tempura batter is lightly coated. Transfer to a plate.
Repeat above process with remaining cauliflower.
Preheat air fryer for 5 minutes at 400 F.
Heavily spray breaded cauliflower with olive oil cooking spray. Allow everything to sit for 1 minute.
olive oil spray
Transfer cauliflower to air fryer and cook at 400 F for 6 minutes. Flip and cook for an additional 1-2 minutes if needed.
Transfer crispy cauliflower to a bowl and drizzle with teriyaki sauce.
1/2 cup teriyaki sauce
Notes
Depending on the size of your air fryer, you may need to cook all 4 cups of cauliflower in multiple batches.Keep tempura batter cold before using.Stovetop options:If you are using the stovetop, you do not need to dip the cauliflower in the panko after dredging it in the tempura batter.Heat ~2 inches of cooking oil in a heavy-bottomed saucepan over medium-high heat. Drop a small pinch of flour in the oil; if it sizzles, the oil is ready.Working in batches, carefully add tempura cauliflower to the oil and cook for 2-3 minutes until the cauliflower is golden brown. Use a slotted spoon to remove the cauliflower and place it on a plate lined with paper towels.