Sesame Glazed Cauliflower

For the sauce:
½ c soy sauce (or tamari for gluten free)
¼ c honey (or agave or maple syrup for vegan)
½ T grated fresh ginger
1 T sesame oil
¼ c rice vinegar
1-2 sliced scallions
1 T sesame seeds
For the cauliflower:
One large head cauliflower
½ c flour (I used brown rice flour, but I have seen similar recipes where regular all purpose flour was used)
½ c milk of choice (I used almond milk)
½ t garlic powder
Optional additional sesame seeds and/or scallions for garnish, if desired
For the sauce:
Combine all of the sauce ingredients in a bowl and whisk together. Set aside.
For the cauliflower:
Preheat your oven to 450°F, and spray a baking sheet with oil or cooking spray.
Cut the cauliflower into florets. The smaller they are, the faster they will cook and softer they will get.
Whisk together the remaining ingredients in a bowl.
Toss the cauliflower in the batter until thoroughly coated.
Arrange the cauliflower on the baking sheet in a single layer.
Bake for 15-20 minutes, or until slightly less done than you want them.
Remove from the oven and pour the sauce over the cauliflower (see Note).
Return to oven for another 5 minutes.
Remove from the oven and gently flip and toss the cauliflower in the sauce on the sheet.
Return to the oven for another 5 minutes.
Place the cauliflower on a serving plate or bowl, and if desired, sprinkle with some additional scallion and/or sesame seeds.
If desired, pour any remaining sauce off of the baking sheet into a bowl for dipping.
This does make quite a bit of sauce. I like to pour it all over and let it cook down a bit in the oven, but you can pour over less, and save some for dipping.