Crispy Cauliflower in Sticky Glaze

Ingredients:

Cauliflower

• Olive oil to grease the baking sheets
• 1 cup flour
• 1/4 cup cornstarch
• 1 teaspoon baking powder
• 1 tsp. granulated sugar
• 1 teaspoon ground ginger
• A pinch of sea salt flakes
• 1 cup chilled sparkling water
• 1 medium head cauliflower, cut into bite-sized florets (about 450 g)
• 2 tbsp finely chopped fresh cilantro
• 2 green onions, thinly sliced

Sauce

• 3 tbsp. l. brown sugar
• 2 tbsp. ketchup
• 2 tablespoons tamari or soy sauce
• 2 tablespoons apple cider vinegar (rice or wine vinegar will also work)
• 1 tbsp dark sesame oil
• 1 tbsp Sriracha sauce (or to taste)
• 2 medium cloves garlic, finely chopped

Preparation:

1. Preheat oven to 230°C. Generously grease 2 parchment-lined baking sheets with olive oil.
2. In a medium bowl, combine the flour, cornstarch, baking powder, garlic, ginger, and salt. Make a well in the center and add the sparkling water, mixing with a fork until smooth.
3. Place the cauliflower florets in the batter and gently toss to coat evenly. Place the florets on baking sheets, spacing them apart to ensure they cook evenly in the oven (if they're too close together, they'll steam). Bake, turning once, until crispy and golden brown, about 10 minutes.
4. Meanwhile, prepare the sauce.:
   
   Place the brown sugar, ketchup, tamari, vinegar, sesame oil, sriracha, and garlic in a small saucepan. Stir well with a wooden spoon and bring to a gentle simmer. Cook, stirring frequently, until the sauce is glossy and thick, about 10 minutes.
5. Remove the cauliflower from the oven and transfer it to a bowl. Drizzle with the sweet and sour sauce, add most of the cilantro and green onions, reserving some for serving, and toss gently to coat each piece.
6. Transfer the cauliflower to a serving platter and sprinkle with the remaining cilantro and green onions.