Sticky Cauliflower (WFPBNO)

This may be one of the best dishes I've made in some time. The cauliflower reminds me Sweet and Sour Chicken from our favorite Asian restaurant. Folk this is a make again dish! Also, the leftovers reheated well. The sauce is nice and sticky-sweet with a touch of heat. 

Cauliflower:

• 1 large  head cauliflower, cut into bite-sized florets
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1/2 cup non-dairy milk, unsweetened (I used Almond)

Sauce:

• 1/2 cup low-sodium soy sauce
• 1/2 cup maple syrup
• 6 tablespoons rice vinegar (I used garlic flavored)
• 2 tablespoons sriracha (if you aren't a fan of the heat start with less)
• 2 tablespoons, fresh ginger, grated
• 6 cloves garlic, minced
• 1 cup salt free, vegetable broth
• 4 tablespoons corn starch
  
  Garnishes: sliced scallions, cooked jasmine rice, sesame seeds

Preheat to 425 F. Line a large baking sheet with parchment paper. In a large bowl, whisk the flour and cornstarch. Pour the milk and water in and whisk to combine. The batter should be kind of thick, but still pour-able. If it's too thick add more water.

Drop a handful of cauliflower into the batter and coat well. Shake off excess and put on baking sheet. Be sure the pieces don't touch. Cook for 10 minutes, then flip the pieces and cook for 10 more minutes.

I turned the oven off but left the pieces in the oven (just keep an eye on them) while I prepared the sauce.

In a large skillet, over medium heat, add soy sauce, maple syrup, vinegar, sriracha, ginger and garlic. Whisk to combine and bring to a simmer.

In a small bowl, whisk cornstarch and broth and add to the skillet. 

Let it simmer until it becomes sticky and thickens up. This may take up to 5 minutes. Stir often so it doesn't stick to the skillet.

Add the cauliflower and toss to coat each piece well. Remove from heat and serve.

I served this over rice and garnished with sliced scallions and white sesame seeds. I also cooked a vegetable roll as a side.