Microwave cauliflower florets for 2 minutes to soften.

Heat vegetable oil at low-medium heat in a large pot, enough to submerge most of the cauliflower.

In a large bowl, mix gluten-free flour blend, cornstarch, baking powder, salt, pepper, and garlic powder. Add cold seltzer water and mix until just combined.

Fold cauliflower into tempura batter.

Drop cauliflower into heated oil. The oil should bubble around the cauliflower when hot enough.

Cook cauliflower for about 3 minutes on each side or until golden brown.

Heat a saucepan or wok on medium heat with some sesame oil.

Toss fried cauliflower with Korean Chili Sauce in the pan. Stir fry for about 3 minutes until evenly coated and sauce thickens.

Serve with green chilis, lime, sesame seeds, and rice.