Sticky Sesame Cauliflower

Heat oven to 450°F.

For the cauliflower:
Cut cauliflower into medium-sized florets.

In a medium bowl, mix cold water and corn starch until smooth without any lumps. Add garlic, rice flour, and salt to the bowl and whisk together until smooth. The batter should be the consistency of a thick paste. Add more rice flour if needed.

Mix cauliflower florets into the batter. Roast the cauliflower on a baking sheet lined with parchment paper for 15–20 minutes. Flip florets and cook for an additional 15 minutes or until desired crispiness.

For the sauce:
Heat the oil in a small pan. Add ginger and garlic. Add soy sauce, brown sugar, and vinegar.

Mix cornstarch and cold water until smooth, then add to the sauce. Let it simmer for 1 minute until it starts to thicken. Be careful not to overcook. Set aside until you’re ready to mix in with the cauliflower.

To put it all together, add roasted cauliflower to the prepared sauce. Place back onto the baking sheet and cook for an additional 5 minutes (optional). Sprinkle sesame seeds and scallions on top and serve immediately.

Notes:
• Cut the cauliflower pieces smaller if you want them extra crispy!
• The sauciness of the dish depends on the size of your cauliflower and your preference. If you want to make your cauliflower more saucy, add an extra 1/4 cup of water and 1/4 cup soy sauce.
• If you feel like you overcooked the sauce, just add some warm water to it and stir until no longer lumpy.