Asian Cauliflower Sandwiches With Pickled Slaw
[Vegan]

For the Sauce:

1. In a small saucepan over medium-high heat, add all the ingredients except for the arrowroot and water. Whisk everything together and bring to a boil. In a small bowl, stir together the arrowroot and water until it dissolves. Gradually pour the mixture into the boiling sauce, while continuously whisking for 1 minute.
2. In a small bowl, stir together the arrowroot and water until it dissolves. Gradually pour the mixture into the boiling sauce, while continuously whisking for 1 minute.
3. Reduce heat to medium-low and allow to simmer for 3-5 minutes, until the sauce has become thickened. Remove from heat and cool before pouring into a jar. It should make roughly 1 1/2 cups.

To Make the Cauliflower:

1. Preheat oven to 450°F. Cut cauliflower into bite-sized pieces, discarding the core.
2. Combine almond milk, flour, garlic powder, pepper, and olive oil in a large bowl. Set up a station where you dip the cauliflower bites in the batter and let excess batter drip off. Sprinkle with panko and place on a foil-lined pan and bake 15 minutes.
3. Sprinkle with panko and place on a foil-lined pan and bake 15 minutes.Remove from the oven and gently toss in the sauce. Cauliflower should be coated, but not soaked. Top with sesame seeds while wet.
4. Place back on the pan and bake an additional 5-10 minutes or until cauliflower is tender-crisp. Place on the buns and top with pickled Asian slaw, scallions, and sesame.

To Make the Slaw:

1. While the cauliflower is baking whisk first 6 ingredients in medium saucepan.
2. Bring to boil; pour into large bowl. Add cucumber and carrot, and cool. Add cabbage to vegetable mixture; toss to blend. Season to taste with salt.