Step 1

Preheat the oven to 450 F and line a baking sheet with parchment paper.

Step 2

Toss the cauliflower florets with olive oil, all-purpose flour, toss a few times. Pour milk and toss again to coat everything properly.

Step 3

Arrange the cauliflower and bell pepper in a single layer on the baking tray and roast them for about 15 minutes or until browned and fork-tender. Make sure to flip them halfway through.

Step 4

While the cauliflower and pepper are roasting in the oven, prepare the sauce. Take a large saucepan and heat sesame oil, over medium heat, and saute ginger, garlic, and chilies.

Step 5

In a bowl, add soy sauce, maple syrup, and vinegar. Whisk it properly and pour it into the pan over garlic and ginger, let it boil for a minute and reduce the heat and cook for a few minutes to slightly reduce.

Step 6

In the same bowl, prepare corn slurry - mix the water and cornstarch together until smooth and pour it into the pan.

Step 7

Stir the sauce until thickened and constantly stir for about 1 to 2 minutes.

Step 8

Remove the roasted cauliflower and bell pepper from the oven and add to the pan. Toss in the sauce until everything is fully coated.

Step 9

Top with sliced green onions and roasted peanuts and serve it over a bed of basmati or jasmine rice.