Wash and thoroughly dry the broccoli crowns, then cut them into uniform, bite-sized florets. Aim for larger pieces, about 1.5-2 inches, to prevent burning before the stems are tender.

In a large bowl, combine the broccoli florets with olive oil, tamari (or soy sauce), and garlic powder. Use your hands to ensure each floret is evenly coated, paying special attention to the undersides.

Arrange the seasoned broccoli in a single layer in the air fryer basket. Avoid overcrowding; work in batches if necessary to allow hot air to circulate freely.

Air fry at 191 °C (190 °C) for 10-12 minutes. Halfway through the cooking time (around 5-6 minutes), shake the basket or flip the florets for even browning.

Once the broccoli is tender-crisp with nicely browned edges, remove from the air fryer. If desired, toss with red pepper flakes and toasted sesame seeds before serving.