Kung Pao Cauliflower
[Vegan, Gluten-free]

For the Directions:

1. Preheat oven to 392°F (200 °C).

For the Batter:

1. In a medium bowl, add all batter ingredients and mix well. Let it sit for at least 5 minutes before using it.

For the Cauliflower:

1. Dip one cauliflower floret at a time into the batter mixture. Gently tap the floret at the side of the bowl to get rid of the excess batter.
2. Place the coated cauliflower floret on a lined baking tray. Continue with all other florets.
3. Bake it for about 20 minutes, while flipping half way through

For the Kung Pao Sauce:

1. While the cauliflowers are baking, prepare the sauce by mixing all ingredients in a small sauce pan.
2. Bring it to a boil and then simmer on low heat for 2-3 minutes until it thickens.
3. Once the cauliflowers are done, take them out and toss them with the Kung Pao sauce.
4. Sprinkle some toasted sesame on top and put them back in the oven and bake for another 10-15 minutes until they became nice and crispy.