Soft and crispy cauliflower bites coated in a Thai-style sweet & sour sauce. Sprinkled with sliced green onion, toasted sesame seeds, and crushed peanuts.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Whisk together chickpea flour, garlic, salt, and almond milk until creamy. Taking a slotted spoon, dunk each cauliflower floret into the batter to fully coat (making sure to shake off any excess batter). Place on baking sheet. Repeat with all florets. Bake for 25 min. until golden brown and crispy.
While cauliflower is baking, prepare the sauce. Combine all ingredients in a small saucepan. Bring to a low simmer and cook for 5-6 min. until thickened and reduced.
Add cauliflower to a large bowl and pour over sauce. Toss to coat. Transfer to a serving dish and top with sliced green onions, toasted sesame seeds, and crushed peanuts.