Begin by placing your cauliflower chunks into a large bowl. Add 1 tablespoon of the vegetable base and the plant milk, mixing everything thoroughly. Set it aside for a moment to soak up those flavors.

In another large bowl, combine 1 cup of corn starch, ½ tablespoon of garlic powder, and ½ teaspoon of black pepper. Stir well to evenly distribute the ingredients and set aside for use later.

Prepare your sauce by whisking together 1 teaspoon of the vegetable base, regular soy sauce, light soy sauce, vegetarian oyster sauce, mustard, gochujang, maple syrup, and ½ tablespoon of corn starch. This will create a smooth, flavorful blend.

In a large cast iron pan or deep fryer, heat the vegetable oil until it reaches 350°F. This temperature is essential for achieving that perfect golden brown crunch.

Take your cauliflower and dredge it in the corn starch and garlic powder mixture. Ensure each piece is evenly coated—that’s key for crunch!

Carefully fry the coated cauliflower in the hot oil, working in small batches to avoid overcrowding. Fry for about 3 to 5 minutes, or until they are beautifully browned and crispy. Once done, drain them on a cooling rack.

For an extra crunch, after the first fry, give your cauliflower a second fry in the hot oil—this little tip will make a noticeable difference!

In a large pan over medium-high heat, add the extra virgin olive oil. Once hot, toss in the garlic, onion, carrot, cabbage, and scallions. Sauté everything together until the onion turns translucent, around 2 minutes.

Add the vegetable broth to the pan, cooking for another 30 seconds. Then, stir in your prepared sauce and cook for about 1 minute, letting it thicken beautifully.

Turn off the heat and gently mix the fried cauliflower into the sauce, ensuring they are well-coated. Drizzle with sesame oil and finish with a sprinkle of sesame seeds for that final touch. Serve immediately and enjoy!