Preheat the oven to 425 degrees Fahrenheit and prepare two large baking sheets lined with parchment paper.

In a mixing bowl, stir together the flour, garlic powder, and salt. Add 1 cup of water and stir. Continue adding water 1 tablespoon at a time until a pancake batter-esque consistency is reached.

One by one, dip the cauliflower florets into the batter, gently shake off extra batter, and place them onto the baking sheet, leaving plenty of space between florets.

Bake the battered cauliflower for 20 minutes, rotate the position of the trays, and then bake for another 5-10 minutes or until crispy and browned.

Meanwhile, heat two teaspoons of the sesame oil in a small saucepan. Add the garlic and ginger and sauté over medium-low heat, stirring frequently, for about 60-90 seconds.

Add the rest of the sauce ingredients and stir well. Continue cooking on medium-low heat for about 5 minutes, stirring frequently, until the sauce is bubbling and thickened slightly.

Once the cauliflower is done baking, gently mix it together with the sauce in a bowl or the saucepan. Spread it back out on the baking sheets and return it to the oven for 2-4 minutes to thicken the sauce onto the cauliflower.

Remove from the oven and serve immediately, sprinkled with sesame seeds and chopped green onions if desired.