Green OnionsRed Pepper Flakes & Parsley for garnish, if desired
Instructions
Preheat oven to 375 degrees.
Combine the vinegar and almond milk. Let sit for 5-10 minutes to thicken, effectively creating a vegan "buttermilk".
Cut the cauliflower into florets. Whisk together the flour and toss the cauliflower into that mixture.
Now coat the floured cauliflower with the buttermilk mixture, draining any excess.
Put in an oven safe baking dish. Bake until tender, 20-30 minutes. This will depend on how large they are cut. They should pierce easily with a sharp knife and be golden brown in color.
Meanwhile, combine all ingredients for the sauce in a medium saucepan over low heat. You just want to whisk out any lumps from the cornstarch. This will also help thicken the sauce.
Prepare the rice.
Toss the baked cauliflower with the sauce mixture and serve over the rice. Alternately, you could choose to bake the sauce covered cauliflower at this point for another 5-10 minutes. The sauce will become even thicker. This is how I made mine for today's recipe.
Garnish with green onions, red pepper flakes and chopped parsley.