Buffalo Cauliflower Wings

• Preheat oven to 425 degrees F and line two large baking sheets with parchment paper.
• In a mixing bowl stir together flour, garlic powder, and salt. 
• Add 1 cup water and stir, then continue adding water 1 tablespoon at a time until a pancake batter consistency is reached. 
• Dip cauliflower florets one by one into the batter, gently shaking off extra, and place onto a baking sheet. Leave space between florets so they can get crispy. 
• Bake battered cauliflower for 20 minutes, rotate trays, then bake until crispy and browned (about 5-10 more minutes).
• While cauliflower is baking, heat 2 teaspoons of sesame oil in a small saucepan. 
• Add garlic and ginger, then saute over medium-low heat, stirring frequently until garlic and ginger are softened and fragrant (about 60-90 seconds).
• Add the rest of the sauce ingredients and stir well. 
• Continue cooking on medium-low heat, stirring frequently until sauce is bubbling and thickened slightly (about 5 minutes). 
• Turn heat to low and leave on burner, stirring occasionally to keep from sticking. 
• Stir in the remaining sesame oil just before mixing with cauliflower. 
• Once cauliflower is done baking, use a spatula to gently mix with sauce in a bowl or saucepan.
• Spread mixture back out on baking sheets and return to oven for 2-4 minutes to thicken sauce onto cauliflower. 
• Sprinkle with sesame seeds and chopped green onions.

BON APPÉTIT!