• Preheat oven to 400F. In a small bowl combine rice milk, *cornstarch, and a pinch of salt & pepper. Mix until cornstarch is dissolved. Place cauliflower pieces into sealable bag. Add rice milk mixture and allow to rest at room temp for about 10-15 minutes. While cauliflower is marinating, begin to warm sweet & sour orange sauce in a medium sauce pot over low heat.
• In large sauté pan over medium-high heat, heat 4T | 8T of vegetable oil. Place rice flour onto plate or tray and add a few pieces of marinated cauliflower to the flour. Coat all sides of the cauliflower. Shake off excess flour and place cauliflower on a plate. Repeat this step until all the cauliflower has been breaded.
• Add cauliflower to heated oil and shallow fry until it begins to brown on all sides, about 2-3 minutes. Once cauliflower has started to brown, remove it from the sauté pan, draining any oil, and place on an oven safe baking tray. Place tray into preheated oven and bake cauliflower until golden brown, about 4-5 minutes.
• While cauliflower is in oven, transfer vegetable fried brown rice into a microwave-safe container. Microwave until hot and reserve for final step. This can also be done on the stovetop in a sauté pan over medium heat, just keep the rice moving so that it does not burn!
• In medium sized bowl, add cauliflower and then prepared, hot, orange sweet & sour sauce. Toss cauliflower in sauce until it is covered.
• Scoop warmed vegetable fried brown rice into individual serving bowl and top with orange sweet and sour cauliflower.

  Serve & Enjoy!

Chef Gil's Tips and Tricks

• *Adding cornstarch to your marinade helps tenderize the product being marinated.