In a large bowl, whisk together 1/2 cup cornstarch, flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. Gradually add 1/2 cup water, whisking until a thick, smooth batter forms. Adjust water if needed; the batter should be thick enough to cling to the cauliflower.

Add the cauliflower florets to the batter and toss until evenly coated.

Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with cooking oil.

Place the coated cauliflower in a single layer in the air fryer basket, working in batches if necessary to avoid overcrowding. Spray the cauliflower lightly with cooking oil.

Air fry for 18-22 minutes, shaking the basket halfway through, until the cauliflower is golden brown and crispy. Set aside.

While the cauliflower cooks, prepare the sauce. In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, hoisin sauce (if using), sesame oil, and chili garlic sauce. In a separate tiny bowl, mix 1 tsp cornstarch with 2 tbsp water to create a slurry. Set both aside.

Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add the dried red chilies and Sichuan peppercorns (if using). Stir-fry for about 30 seconds until fragrant and the chilies slightly darken (be careful not to burn them).

Add the minced garlic, grated ginger, and the white parts of the green onions to the wok. Stir-fry for another minute until fragrant.

Pour in the prepared Kung Pao sauce. Bring to a simmer, then whisk in the cornstarch slurry. Cook for 1-2 minutes, stirring constantly, until the sauce thickens.

Add the air-fried crispy cauliflower and toasted peanuts to the wok. Toss gently to coat all the cauliflower evenly with the sauce.

Remove from heat and stir in the green parts of the green onions.

Serve immediately over steamed rice or noodles, garnished with extra peanuts or green onions if desired.