A lighter version of your favorite Chinese take-out!
Preheat oven to 450. Take the head of cauliflower and cut into florets, keeping them as bigger, whole chunks. Combine flour, ginger, garlic, and milk in a large bowl and whisk together until smooth. Add the cauliflower and toss to evenly coat. Spread on a baking sheet lined with parchment paper and bake for 20 minutes.
Meanwhile, make the sauce. Mix the cornstarch and water to make a slurry, set aside. Heat the oil over medium in a large saucepan. Once hot, add the garlic and dried peppers. Saute for about a minute and add the rest of the ingredients. Bring to a boil and whisk in the slurry. Lower the heat to a simmer for about 5 minutes until the sauce thickens(Discard the chili peppers). Brush the cauliflower with half of the sauce and return to the oven for another 10 minutes (30 minutes total of baking time).
During the last 10 minutes, rinse the Bok Choy and slice in half. Heat a cast iron pan over medium-high heat and add the sesame oil. Once hot, add the Bok Choy cut side down and grill for about 3 minutes on each side. Season with salt and pepper.
Remove the cauliflower from the oven and toss with the remaining sauce. Feel free to top with scallions and sesame seeds for an extra flavor boost!
I baked the cauliflower to cut back on calories and fat. However, you can easily follow the same recipe but fry them for about 5 minutes in some oil and then toss with the sauce. This will give it a crispier texture.