Prep the cauliflower: Remove leaves and core. Break into bite-size florets, about 1.5-inch pieces. Rinse and pat very dry. Drying is key for crisp results.

Preheat the air fryer: Set to 390–400°F (200–205°C) for 3–5 minutes. A hot basket helps build instant crust.

Make the dry coating: In a large bowl, mix 2 tablespoons cornstarch, 2 tablespoons flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Oil and toss: Drizzle florets with 1–1.5 tablespoons oil and toss until lightly coated. Add the dry mix and toss again until the florets are evenly dusted. The coating should cling but stay light.

Load the basket: Arrange florets in a single layer with a little space between pieces. Work in batches if needed. Crowding leads to steaming, not crisping.

Air fry the first round: Cook for 10–12 minutes, shaking the basket or flipping florets at the 6–7 minute mark. You want a golden, slightly blistered exterior.

Warm the sauce: While they cook, heat 1/2 cup BBQ sauce in a small saucepan over low heat to loosen it. For heat, stir in 1/4–1/2 teaspoon cayenne or a few dashes of hot sauce. If sauce is very thick, thin with 1–2 teaspoons water so it coats without clumping.

Sauce and finish: Transfer cooked florets to a bowl and toss with half the warm BBQ sauce. Return to the air fryer for 2–3 minutes to set the glaze. Toss with the remaining sauce right before serving for extra shine and flavor.

Garnish and serve: Sprinkle with chopped parsley or green onions. Serve hot with ranch or your favorite dip.