Microwave cauliflower florets for 2 minutes to soften.

Heat up vegetable oil at low-medium heat in a large pot. There should be enough oil for most of the cauliflower to be fully submerged.

To make the tempura batter, mix the gluten-free flour blend, cornstarch, baking powder, salt, pepper, and garlic powder together in a large bowl. Add the cold seltzer water and mix until just combined.

Fold cauliflower into tempura batter.

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

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

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

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

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