Start by chopping the small head of cauliflower into bite-sized florets. Aim for uniform pieces to ensure even cooking. You should have about 6 1/2 cups of florets ready to go.
In a mixing bowl, combine the low-sodium soy sauce, maple syrup (or your choice of sweetener), rice vinegar, minced garlic, toasted sesame oil, powdered ginger, cornstarch, and water. Whisk together until the cornstarch is fully dissolved and the mixture is smooth.
Heat your large skillet or wok over medium-high heat. Once hot, add the chopped cauliflower florets. Sauté them for about 5-7 minutes, stirring occasionally, until they begin to soften and turn golden brown.
Pour the sauce mixture over the sautéed cauliflower. Stir well to coat all the florets evenly in the sticky sauce. Continue to cook for another 3-5 minutes, allowing the sauce to thicken and cling to the cauliflower.
Once the sauce has thickened and the cauliflower is tender, remove the skillet from heat. Transfer the Sticky Sesame Cauliflower to a serving dish and garnish with sesame seeds and sliced scallions. Serve it warm and enjoy the delightful flavors!
