Preheat your oven to 200°C. Line a baking tray with foil or parchment for easy cleanup and even roasting.

In a small bowl, whisk together the rice flour, cornstarch, oil, garlic powder (if using), and enough water to make a smooth, thick batter. It should be creamy without being runny.

Coat the cauliflower florets in this batter, making sure each piece is covered and ready for extra crunch.

Arrange the coated florets in a single layer on your prepared tray. They need space—don’t crowd or you’ll lose the crispness.

Bake until the edges are golden and the cauliflower is just tender but still has a bite. The coating should be dry and crisp to the touch.

While the cauliflower bakes, make the sticky sauce: Combine sesame oil, light soy sauce, rice wine vinegar, Sriracha, ginger, and fresh garlic in a small saucepan. Let it simmer gently to bring out all the flavors.

Whisk cornstarch with water in a separate small bowl. Once the sauce is simmering, stir this mixture in to thicken. Keep an eye out: the sauce will become glossy and cling to a spoon.

Remove the saucepan from heat and stir in the honey or maple syrup. Taste and adjust for sweetness or heat.

As soon as the cauliflower comes out of the oven, toss it with the sauce until every floret is coated and shimmering.

Transfer to a platter and sprinkle generously with sesame seeds, sliced spring onions, and sliced chillis for crunch and freshness. Serve immediately while the coating is still crisp and the sauce glossy.