Step 1

Prepare the Jasmine rice in accordance with the package directions.

Step 2

Combine the flour, salt, pepper and water in a small mixing bowl. Add the cauliflower florets and toss in the batter. Using tongs, place the battered cauliflower in an air fryer. Air fry for 12-15 minutes. If you don’t have an air fryer, see Recipe Notes.

Step 3

While the rice and cauliflower are cooking, prepare the sauce by combining the scallion whites, ginger, garlic, tamari, rice vinegar, maple syrup and sriracha sauce in a small bowl. In a separate bowl, combine the cornstarch and water and mix until it becomes a slurry. Add the cornstarch slurry to the tamari sauce. Stir to combine.

Step 4

When the cauliflower is done, preheat a wok or large frying pan until hot. Add the safflower and toasted sesame oil. When the oil is shimmering, add the red and green bell peppers. Sauté for 1-2 minutes until the peppers are vibrant, but still crisp.

Step 5

Add the air fried cauliflower and toss to combine.

Step 6

Add the tamari mixture. Toss to combine the vegetables in the sauce. The sauce should begin to thicken as it cooks. Continue to cook for 2-3 minutes until the desired sauce consistency is reached. Remove the vegetables from the heat.

Step 7

Prepare each serving bowl with 2-3 large scoops of rice. Top the rice with the vegetables and garnish with scallion greens, sesame seeds and additional sriracha as desired.