Kung Pao Cauliflower

Preheat the oven to 425 degrees F (220 C) and line a baking sheet; whisk the cornstarch, chickpea flour, plant-based milk, and soy sauce, then add the cauliflower florets. 2. Toss until coated, transfer to the baking sheet, and bake about 20 minutes. 3. Heat oil in a skillet over low-medium heat and saute the garlic, ginger, and peppercorns 1 minute. 4. Add the bell pepper and saute covered 5-6 more minutes. 5. Whisk the water, soy sauce, rice vinegar, maple syrup, cornstarch, smoked paprika, and cayenne for the sauce. 6. Pour the sauce into the skillet, boil, and simmer 1 minute; add the roasted cauliflower and toss to coat. 7. Optionally bake 10-15 more minutes for crispier florets. 8. Serve with rice, garnished with sesame seeds, chives, and peanuts.