Measure out the 1/2 cup breadcrumbs after crushing (either in a blender or by placing them in a bag and crushing with a rolling pin or heavy object). Preheat oven to 425 F. Cut the cauliflower into florets. Combine cauliflower, milk of choice, cornmeal, oil, and 1 tsp salt, then toss in a large ziploc. (If you want to use oil spray instead of oil, feel free to experiment. I can’t say how it would affect taste/texture.)  Put the coated cauliflower in a colander to drain off excess batter. Toss with the breadcrumbs. Arrange in 1 layer on a parchment-lined baking sheet. Bake 40 minutes on the center rack. Meanwhile, make the pineapple sauce by whisking all remaining ingredients except cornstarch in a saucepan. Quickly whisk in cornstarch. Turn heat to medium. Stir frequently; it thickens quickly. Remove cauliflower from oven, combine with the sauce, and serve - in pineapple boats with sesame seeds and sticky rice if you want to be super fancy!View Nutrition Facts