Better than Takeout Sweet and Sour Cauliflower

0 Preheat oven to 425 and line 2 large metal baking sheets with parchment paper.
1 Add the flour, milk, garlic, onion powder, and sea salt to a mixing bowl and stir to combine. It should be just a touch thinner than pancake batter. If it feels too thick, add a bit more milk 1 tbsp at a time.
2 Add the cauliflower florets and gently use a rubber spatula to coat. Sprinkle with breadcrumbs and gently stir again. One by one, use a fork to transfer the cauliflower florets to the baking sheets, spacing at least 1" apart. Bake for 20-25 minutes until golden.
3 Meanwhile, combine the tomato paste, sriracha, coconut aminos, maple syrup, rice vinegar, pineapple juice, garlic, ginger, and sea salt in a jar and whisk to combine. Transfer to a small saucepan and bring to a gentle boil. Combine the water and arrowroot powder to make a slurry and slowly add to the sauce while stirring. Reduce heat to low and simmer until thickened.
4 Heat a large skillet or wok over high heat and add in the peppers and onions. Sauté for 3-4 minutes until slightly tender. Add in the cauliflower florets and sauce, reduce heat to low, and gently fold to coat.
5 Sprinkle with sesame seeds and green onion and serve hot over rice.