prepare the cauliflower: -preheat your oven to 400°f (200°c). -in a large mixing bowl, combine the avocado oil, arrowroot starch, garlic powder, and onion powder. add the cauliflower florets to the bowl and toss gently to coat the florets evenly with the mixture.

bake the cauliflower: -spread the coated cauliflower florets evenly on a baking sheet lined with parchment paper. -bake in the preheated oven for 25 minutes, flipping the florets halfway through to ensure even baking. the cauliflower should be golden and crispy.

prepare the sauce: -while the cauliflower is baking, prepare the sauce. -in a mixing bowl, whisk together the liquid aminos, coconut sugar, maple syrup or agave, arrowroot, vegetable broth, minced garlic, rice vinegar, freshly grated ginger, sesame oil, and sriracha (if using) until well combined.

cook the sauce: -pour the sauce mixture into a medium saucepan and cook over medium heat. -stir the sauce constantly until it begins to thicken, about 5 minutes. be careful not to let it burn.

combine cauliflower and sauce: -once the cauliflower is done baking, add the crispy florets to the saucepan with the thickened sauce. -gently stir to coat the cauliflower evenly with the sauce.

serve: -serve the sticky and crispy baked cauliflower immediately. enjoy it on its own, over rice, or with your favorite vegetables.