Step 1

Preheat oven to 400F. Line a baking sheet with parchment paper , set aside.

Step 2

Set out two small bowls. In the first bowl, whisk egg. In the second bowl, add panko crumbs. Dip each bite sized cauliflower floret in egg and then dip in panko crumbs, using your fingers to gently press coating onto cauliflower. Set cauliflower on baking sheet and repeat until all cauliflower is coated. See notes below for vegan preparation.

Step 3

Bake until cauliflower is golden brown and crunchy. (approx 15-20 min.)

Step 4

Make while the cauliflower is cooking. In a small bowl whisk together corn starch plus 1 Tbsp water, set aside. In a small sauce pan mix together orange juice, honey, soy sauce, rice vinegar, ketchup, sriracha, ginger and garlic. Bring sauce to a low boil, stirring constantly. Stir in cornstarch mixture and bring to a boil again. Continue stirring until sauce has thickened. (approx 1-2 min.)

Step 5

Warm up cooked rice if necessary, top with cauliflower and drizzle with sauce. Sprinkle with green onion slices and sesame seeds.