Sticky Sesame Cauliflower

Instructions

1. Prepare the cauliflower
   Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Wash the cauliflower and cut it into bite-sized florets, ensuring they are roughly the same size for even cooking.
2. Make the batter
   In a large bowl, whisk together the flour, cornstarch, garlic powder, and salt. Gradually add the plant milk or water, whisking continuously until you have a smooth, slightly thick batter with no lumps.
3. Coat and bake the cauliflower
   Dip each cauliflower floret into the batter, allowing excess to drip off, then place on the prepared baking sheet, leaving space between pieces. Bake for 20 minutes, flipping halfway through, until golden and crispy on the edges.
4. Prepare the sesame sauce
   While the cauliflower is baking, make the sauce. In a medium saucepan, combine soy sauce, maple syrup or honey, rice vinegar, sesame oil, minced garlic, grated ginger, and 1 tablespoon of sesame seeds. Bring to a gentle simmer over medium heat and cook for 5-7 minutes until slightly thickened.
5. Coat the cauliflower
   When the cauliflower is done baking, transfer the crispy florets to a large bowl. Pour the warm sticky sesame sauce over the cauliflower and gently toss until all pieces are well coated.
6. Final bake
   Return the sauce-coated cauliflower to the baking sheet and bake for an additional 5 minutes to allow the sauce to caramelize slightly and adhere to the cauliflower.
7. Garnish and serve
   Transfer the sticky sesame cauliflower to a serving plate. Sprinkle with the remaining sesame seeds and sliced green onions. Serve immediately while hot, either as an appetizer or over steamed rice for a complete meal.