1. On high heat, boil cauliflower florets for 5 minutes.
2. Drain and keep aside.
3. In a bowl, we add cornstarch, panko, cayenne powder, pink salt according to taste, sesame oil, soy sauce, and almond milk.
4. Mix everything together nicely. Add a little water if required; we need a thick paste.
5. Dip the boiled cauliflower florets into the batter we prepared.
6. Place the dipped cauliflower florets on the parchment paper. We will Air fry them for 15 to20  minutes at 380 degrees F or 400 degrees F.
7. In a frying pan, add olive oil over medium heat. Add garlic minced, ginger finely chopped, and 4 dry red chilies.
8. On medium heat, sauté for 30 seconds. Add cashew nuts chopped and saute for 30 seconds.
9. Add onion bulbs and sauté for 30 seconds. Then add green bell pepper and sauté for 2 minutes on high flame.
10. Add red chili flakes and black pepper powder and sauté for 30 seconds.
11. Add sugar and mix well.
12. Add salt to taste and sauté for 1 minute.
13. Add soy sauce and vinegar.
14. Then add green scallion and green onion, chopped.
15. Mix cornstarch powder with water, make a slurry, and add it to the mixture in the pan.
16. Mix nicely, and the gravy is ready to turn off the flame. Let it cool for 10 minutes.
17. Now add the crispy air-fried cauliflower to the mixture after 5 to 10 minutes. It will help the cauliflower stay crispy.
18. Mix nicely.
19. Our crispy kung pao cauliflower is ready to be served.

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