Step 1

Chop your cauliflower florets into equal sizes, and set them aside.

Step 2

In a bowl, mix the rest of the ingredients for the batter, until well combined, then mix in the cauliflower florets into the bowl, and toss well to coat. The batter is going to be a thick batter. It will continue to thicken as it sits. So if it's thinner when you mix it, let it sit for a few minutes before adding the florets. You can also add in 1-2 tsp more rice flour as needed to thicken it. Toss the florets until all the batter coats them evenly. There is just enough batter to coat all of the florets.

Step 3

Transfer the coated florets to a parchment-lined baking sheet, and bake at 400 degrees F (205 c)for 30-35 minutes.

Step 4

Heat oil in a large skillet over medium heat. Add in the bell peppers, and cook until they're starting to get golden on some edges.

Step 5

Add in the garlic and ginger, and mix in for a few seconds, then add in the soy sauce, sugar, rice vinegar, mirin, sesame oil, sambal oelek, and salt, and mix in.

Step 6

Cook for 2 minutes. Meanwhile, mix your cornstarch into the water until well combined, then add the cornstarch slurry to the skillet, and mix well. Bring this whole mixture to a good boil. Then simmer for another 2 minutes for it to thicken evenly. Let it continue to simmer for another minute if it hasn't thickened enough.

Step 7

Switch off heat, then add in your baked cauliflower florets, and toss gently to coat.

Step 8

Top the cauliflower florets with sesame seeds, and green onion, and serve as is, or over rice.