Sweet, salty and tangy with a chili kick, this kung pao-inspired cauliflower makes a great starter, side dish or rice-bowl topper. Utilizing our easy oven-frying method, we coat the cauliflower in a mixture of oil and cornstarch before roasting in a hot oven; this yields florets that are golden-crisp on the outside, yet tender within. A sauce of spicy chili crisp, punchy rice vinegar and umami-rich soy sauce, all rounded out by brown sugar, contributes a vibrant reddish hue and bright, layered flavor.