• 1 Head Fresh Caulifower
• 1 1/2 Cup Almond Milk
• 1/2 Tsp Cayenne Pepper
• 1/2 Tbsp Ground Ginger
• 1 Tsp Lemon Juice
• 2 Cup All Purpose Flour
• 1 Cup Whole Raw Almonds
• 1 Tbsp Potato or Corn Starch
• 1/2 Cup Panko Bread Crumbs
• 1 Tbsp Toasted Sesame Oil
• 4 Garlic Cloves, Minced
• 1 Tbsp Fresh Grated Ginger
• 1 Cup Mirin
• 1/4 Cup Maple Syrup
• 1/2 Cup Ketchup
• 4 Tbsp Soy Sauce
• 2 Tbsp White Vinegar
• 2 Tsp Gochujang

Method-

Wash and Cut the cauliflower into florets. Mix together the cauliflower with the almond milk, cayenne, ground ginger, and lemon juice. Allow to sit for 45 minutes.

In a food processor, grind up the almonds fine. Mix together with the flour, starch and panko.

Remove the cauliflower from the almond milk and coat with the flour mixture. Return the cauliflower to the almond milk and cover again. Bread the cauliflower once more in the flour mixture and place on a parchment lined baking tray. Sprinkle with avocado oil if desired. Bake at 350 degrees for 30-40 minutes or until crispy.

While the cauliflower is cooking, heat the sesame oil over medium heat and cook the garlic for 1 minute. Add the rest of the ingredients and bring to a simmer. Cook for 5 minutes, longer if you want the sauce to be even stickier!

When the cauliflower is done, immediately toss in the sauce and serve