Toss the steamed cauliflower pieces with corn starch in a container with a lid. Shake until cauliflower has a light coat of corn starch.

In a large wok or skillet, begin to brown the cauliflower on low heat.

Mix all of the sauce ingredients together and whisk.

When the cauliflower has begun to brown, and there is no loose cornstarch left, drizzle the sauce over the cauliflower. Mix until all pieces are coated in sauce.

Cook until sauce becomes sticky and there is no liquid left in the wok.

Remove from heat, serve with Cilantro Lime Rice and Tahini Sauce, or on it’s own!