Baked General Tao Cauliflower with Sticky Sauce

Rinse and divide the cauliflower head into florets, then blanch in boiling water for 5 minutes and drain.

In a bowl, mix 2 cups flour, 3.5 cups dairy-free milk, 1 teaspoon salt, and 0.5 teaspoon baking powder.

Coat the florets with the mixture and place them on a non-stick baking sheet.

Bake in the oven at 400°F for 25 minutes, then flip the pieces and bake for another 30 minutes or until desired crispness.

In a pot over medium heat, melt 2 tablespoons of dairy-free butter.

Add 2 tablespoons minced ginger, 2 tablespoons minced garlic, and 1.5 teaspoons corn flour or all-purpose flour, mixing until no lumps.

Stir in 0.5 cup tamari or soy sauce, 1.25 cups water, 2.5 teaspoons ginger powder, 1/3 cup maple syrup, 1 teaspoon ketchup, and 1 tablespoon rice vinegar.

Bring to a light boil and cook until the sauce reduces and has a sticky consistency.

Turn off the heat, let the sauce cool for 3 minutes, then coat the baked cauliflower florets with the sauce.

Serve and enjoy.