Baked Sticky Sesame Cauliflower (vegan, gluten-free friendly)

0 Preheat the oven to 450 degrees F. Line a pan with parchment paper or a silicone mat.
1 In a large bowl, add the flour, water, almond milk, garlic powder, salt, and cracked black pepper. Whisk until well combined and smooth. If it’s too thick, add a little more almond milk.
2 Dip cauliflower into the batter and shake off excess batter. Place onto the baking sheet. Repeat with all the florets. Bake for 30 minutes, flipping halfway through.
3 While the cauliflower is baking, make the sauce. Add the maple syrup, soy sauce, garlic, ginger, sesame oil, and rice vinegar to a small pot over medium heat. Whisk and bring to a boil. Make the cornstarch slurry by combining the cornstarch and water in a small bowl. Stir until dissolved. Once the sauce is boiling, add the slurry in. Whisk continually until the sauce thickens, about 2 minutes. Turn heat off and set aside.
4 Once the cauliflower is done, generously brush the sauce onto each battered cauliflower floret. Bake for another 15 minutes. For a crispier crust, broil for a few minutes at the end (make sure you watch it carefully so it doesn’t burn!). Sprinkle some sesame seeds on top for garnish if you’d like. Serve with rice, enjoy!