Cut the cauliflower in to bite-sized florets and start making the rice.
Make the batter. Whisk together the AP flour, seasonings, and plant milk. The batter shouldn't be runny.
Dip each cauliflower floret in to the batter and wipe off excess. Once coated, place on a parchment lined baking tray. Bake for 25-30 minutes or until crisp and golden brown.
Mince the shallot, ginger, and garlic. Set aside.
Whisk together the vegetable broth, soy sauce, rice vinegar, lime juice, brown sugar, sesame oil, red pepper flakes, black pepper, and cornstarch.
Heat a pan on medium heat and add the vegetable oil. Sauté the shallot, ginger, and garlic until fragrant. About 2-3 minutes. Add in the sauce and whisk until thickened. Toss in the baked cauliflower to coat in the sauce.
Divide the rice in to serving bowls and top with saucy cauliflower. Serve with green onions and sesame seeds. Enjoy!
If you want crispy cauliflower, fry until golden brown!
Did you make this recipe?Leave a comment down below or tag @livveganstrong on instagram.