In a bowl stir together the flour, arrowroot powder, salt, garlic powder and paprika. Add in the milk and stir until it forms a smooth batter like consistency.

Place the breadcrumbs in a separate bowl.

Add the cauliflower bites to the batter and stir to ensure that every piece is well coated in the batter. Working in batches add the florets to the breadcrumb bowl and toss the cauliflower pieces around so that they become fully coated in the breadcrumbs.

Turn the airfryer on to 400 degrees fahrenheit and leave to preheat for 5 minutes. Generously spray the airfryer with cooking spray and then arrange the coated cauliflower pieces in the basket.

Cook the Cauliflower florets for 13-15 minutes, shaking the basket half way through so they flip/become browned on both sides.

While the cauliflower cooks whisk together the kewpie mayo, lime juice and gochujang until smooth and then set aside.

To a small skillet heat the sesame oil on medium heat. Add in the ginger and garlic and saute for 2 minutes until fragrant and then add in the gochujang, rice vinegar, soy sauce and honey and whisk together until well incorporated. Leave to cook for 5 minutes until the sauce is bubbling and begin to reduce and thicken.

Once the cauliflower is done cooking transfer it to a large bowl, pour the gochujang sauce overtop and toss gently with a spatula to ensure the cauliflower is all well coated in the sauce. Garnish with sesame seeds and chopped green onions and serve with the spicy gochujang mayo on the side for dipping.