Ingredients

1. 1 large Cauliflower, cut into florets

2. 1 Tbsp Cornstarch or Arrowroot

3. 1/3 cup Rice Flour

4. 1 tsp. Olive Oil

5. 1/2 tsp. Garlic powder

6. 1/3 cup Water

7. 1 cup Rice

   Sauce

8. 1.5 Tbsp Soy Sauce

9. 1/4 cup Soy Sauce

10. 1 Tbsp Rice Vinegar

11. 1-2 Tbsp Chili Crunch or Sriracha

12. 1 inch fresh Ginger, minced

13. 4 Cloves Garlic, minced

14. 2-3 Tbsp Honey or Maple Syrup

15. 1 Tbsp. Cornstarch or Arrowroot

16. 1/4 cup Water

17. Garnish: black sesame seeds and/or green onion

Make It

1. Preheat oven 400 degrees. Line baking tray with parchment paper

2. In a medium bowl, whisk rice flour, cornstarch, oil, garlic powder, and water to make a smooth thick batter

3. Place florets into batter bowl and coat evenly. Place florets in single layer onto baking sheet, bake 20-25 minutes. Until crispy

4. Cook rice based on package instructions

5. While cauliflower is baking, make sauce. combine sesame oil, soy sauce, rice wine vinegar, chili crunch or sriracha, ginger and garlic into saucepan, cook 5-6 minutes. If you are using maple syrup, add at this point, if you are using honey, wait until step 7.

6. Whisk the cornstarch and water in side bowl, add to simmering sauce to help thicken

7. Cook another 2-3 minutes, until thick, take off heat and add honey. Taste and adjust seasonings, if needed

8. Once cauliflower is ready, toss in sauce. Add rice and cauliflower to bowl, garnish with black sesame seed and green onion, if desired

9. Enjoy!