1 cup whole wheat flour
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 cup water plus more as needed
1 small head of cauliflower cut into florets
2 teaspoons sesame oil
2-3 cloves garlic grated
3 and 1/2 tablespoons Maple syrup
2 and 1/2 tablespoons soy sauce
1 teaspoon Apple cider
2 tablespoons tomato paste
toasted sesame seeds
chopped green onions
Preheat the oven to 350 degrees Fahrenheit and prepare two large baking sheets lined with baking sheet.
In a mixing bowl, stir together the flour, garlic powder, and salt. Add 1 cup of water and stir. Continue adding water 1 tablespoon at a time until a pancake batter consistency is reached. You want batter that is thick enough to stay on a cauliflower floret but thin enough that you can easily shake off the excess.
Dip all the cauliflower florets into the batter and mix, gently shake off extra batter, and place them onto the baking sheet. Leave plenty of space between florets on the baking sheet so that they can get crispy.
Bake the battered cauliflower for 20 minutes, rotate the position of the trays until crispy and browned.
Meanwhile, heat two teaspoons of the sesame oil in a small saucepan. Add the garlic and saute over medium-low heat, stirring frequently, for about 60-90 seconds, or until the garlic softened and fragrant.
Add the rest of the sauce ingredients and stir well. Continue cooking on medium-low heat, stirring frequently, for about 5 minutes, or until the sauce is bubbling and thickened slightly. Turn the heat to low and leave on the burner, stirring occasionally to keep from sticking.
Once the cauliflower is done baking, use a spatula to gently mix it together with the sauce in the saucepan to thicken the sauce onto the cauliflower. Watch it carefully, as the sticky sesame sauce can burn quickly. Remove from the fire and serve immediately, sprinkled with sesame seeds and chopped green onions.