This Sticky Garlic Cauliflower tastes just like the sticky garlic chicken from your favorite Chinese takeout place, but totally vegetarian (I listened to your feedback - recipe updated January 2022 to be less salty!)
Prep: Preheat oven to 400°F (204°C). Arrange workspace, placing flour, egg, and panko in separate bowls. In a separate bowl, whisk together cornstarch and 2 Tbsp of water - set aside.
Dredge: Cut cauliflower into bite-sized florets. Working in batches, coat the florets in flour, then egg, then breadcrumbs. Set on a parchment paper-lined baking sheet. Bake for 15 to 20 minutes, or until crispy.
Sauce: Set a small saucepan over medium heat and add all "Sauce" ingredients except for the cornstarch slurry. Once hot, whisk in the cornstarch slurry, then bring to a simmer, and cook for about 2 minutes, until it begins to thicken. Drizzle sauce over the baked cauliflower and gently toss to evenly coat.