- Preheat oven to 450°F and line a baking sheet with a baking mat or parchment paper.
- In a mixing bowl, whisk flour, cornstarch, garlic powder and salt. Once combined, whisk in plant milk until a smooth batter forms, adding additional plant milk by the tablespoon as needed. It shouldn’t be too runny–the texture should resemble a pancake batter.
- Toss cauliflower florets into the batter, making sure each piece is coated thoroughly with the batter. Allow excess batter to drip off, then lay each piece on the baking sheet, ensuring the pieces are not overlapping.
- Bake in the oven for 15 minutes, making sure the batter has cooked through. Allow to cool, remove from the baking sheet, and then brush or toss in Takumi sauce.
- Garnish with toasted white sesame seeds and scallions, as desired. Enjoy immediately!
Recipe created in partnership with Remi Park at @veggiekins
