1tablespoonfresh ginger, peeled and grated (sub frozen or paste)
3clovesgarlic, minced or crushed
1/2cupvegetable broth, low sodium
For Serving (Optional)
3green onions, sliced
2-3teaspoonstoasted sesame seeds
Preheat over to 425° F (220° C). Line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour, cornstarch, and salt. Now pour in the milk and water and whisk to combine well. The batter should be thick, but still pourable. If it's too thick, add a few tablespoons of water.
Place a handful of cauliflower in the bowl and toss to coat well. Lightly shake off excess batter and place on baking sheet, leaving room in between each piece. (to make it faster, I put a bunch of battered cauliflower on a cooling rack to drain with parchment paper underneath) Place in the oven for 20 minutes to lightly crisp. Flip over pieces at the halfway mark.
To a large pan over medium heat, add the tamari, agave, vinegar, sesame oil, sriracha, ginger, and garlic. Whisk to combine well and bring to a slight simmer.
In a small bowl, whisk together the cornstarch and vegetable broth and pour it into the pan. Let it simmer until it thickens up and becomes sticky. About 5 minutes. Stir often to prevent burning and turn down the heat if needed.
Add the baked cauliflower and toss to coat well. Remove from heat and top with green onions and sesame seeds if preferred. Top on rice and serve!
* The listed sauce amount is enough to coat all the florets nicely. However, if you want it extra saucy, feel free to double the amount.