Prepare the Jasmine rice in accordance with the package directions.
1 1/2 cups dry Jasmine rice
Combine the flour, salt, pepper and water in a small mixing bowl. Add the cauliflower florets and toss in the batter. Using tongs, place the battered cauliflower in an air fryer. Air fry for 12-15 minutes. If you don’t have an air fryer, see Recipe Notes.
1 cup all-purpose flour, 1 tsp salt, 1/8 tsp ground black pepper, 1 cup water, 1 head cauliflower
While the rice and cauliflower are cooking, prepare the sauce by combining the scallion whites, ginger, garlic, tamari, rice vinegar, maple syrup and sriracha sauce in a small bowl. In a separate bowl, combine the cornstarch and water and mix until it becomes a slurry. Add the cornstarch slurry to the tamari sauce. Stir to combine.
1 scallion, 1 tbsp fresh ginger, 1 tbsp fresh garlic, 1/2 cup tamari, 2 tbsp unseasoned rice vinegar, 2 tbsp pure maple syrup, 1/2 tsp sriracha sauce, 1 tbsp cornstarch, 1 tbsp water
When the cauliflower is done, preheat a wok or large frying pan until hot. Add the safflower and toasted sesame oil. When the oil is shimmering, add the red and green bell peppers. Sauté for 1-2 minutes until the peppers are vibrant, but still crisp.
1 red bell pepper, 2 tbsp safflower oil, 1 tsp toasted sesame oil, 1 green bell pepper
Add the air fried cauliflower and toss to combine.
Add the tamari mixture. Toss to combine the vegetables in the sauce. The sauce should begin to thicken as it cooks. Continue to cook for 2-3 minutes until the desired sauce consistency is reached. Remove the vegetables from the heat.
Prepare each serving bowl with 2-3 large scoops of rice. Top the rice with the vegetables and garnish with scallion greens, sesame seeds and additional sriracha as desired.
sesame seeds