Preheat oven to 220c. Line two trays with baking paper.
Add all the dry ingredients into a large bowl to make the cauliflower. Then add 1 cup of water and sesame oil. Whisk to form a thick batter. Coat the cauliflower florets with the batter then transfer the battered cauliflower on the baking tray, ensuring a space between each coated floret. Pop in the oven and bake for about 20 mins.
While the cauliflower is cooking, make the sauce, Combine soy sauce, maple syrup, sesame oil, garlic, ginger, rice vinegar and sriracha in a small saucepan. Bring to the boil over a medium heat and stir. Mix cornstarch in ½ cup water and stir. Add the cornstarch mix to the sauce on boil for another 5 mins until the sauce is thick. Remove from the heat.
Remove the cauliflower from the oven and allow to cool. Transfer to a large bowl and pour half the ‘honey’ sauce mixture over the cauli ensuring the mixture is thoroughly coated.
Arrange the cauliflower back onto the baking tray and bake for another 20 mins or until edge’s start to brown. Remove from the oven, brush the remaining sauce over the cauliflower and garnish with your favourite topping. Serve hot.
