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Cut the cauliflower into florets. Combine the flour, cornstarch, baking powder, and salt in one bowl. Combine the buttermilk, soy sauce, and sesame oil in a second bowl, and the panko in a third.
Working in batches, toss the cauliflower in the flour, then buttermilk, then panko and transfer to a sheet tray with a rack. Bake at 400° for 20 minutes until deeply golden brown.
Make the sauce by heating the cayenne oil over medium low heat and adding the garlic and scallions. While those sweat, mix together the soy sauce, Sherry vinegar, Ginger & Honey balsamic, chicken stock, sugar, sesame oil, and cornstarch until it becomes smooth.
Add the mixture to the garlic and scallions and bring to a simmer, until the sauce begins to thicken.
When the cauliflower is finished baking, toss it into the sauce, and plate on top of rice.
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