This is perhaps one of the best things I have made. It takes some time, but it's really worth the work. There is a lot of food per portion, so please store any leftovers to enjoy the next day.
Rinse the rice and leave it in water for about 20 minutes.
2
Place panko to a bowl. If you don't have panko, you can use toasted breadcrumbs or finely ground tortilla chips.
3
Stir together coconut milk, cornstarch, wheat flour, baking powder, nutritional yeast and salt in a bowl. Beat until you have a lump-free batter and set aside so it can swell for 10 minutes.
4
To a third bowl, mix soy sauce, ketchup, finely chopped garlic, maple syrup, grated ginger, lemon juice and sriracha.
5
Make rice. Place the rice to a pot with water. Cover with a lid and bring to a boil. Do not remove the lid. Lower the heat and let the rice cook for 12 minutes. When the rice is ready, stir together the sugar and rice vinegar. Mix this together with the rice and set aside.
6
Divide the cauliflower into florets. Do not throw away the leaves. You can use this for another dinner.
7
Set the oven to 200 degrees celsius and line a baking tray with baking paper.
8
Dip a cauliflower floret into the batter and then into the panko. Place it on the baking paper. Repeat until you have finished all the bouquets.
9
Roast the cauliflower florets for 15 minutes. Take them out and cover them with sauce. Place them back in the oven and cook for another 5 minutes.
10
Serve cauliflower and rice to a bowl, topped with chopped spring onions and sesame seeds.
