Preheat oven to 425 degrees F- with a rack on the top and bottom, and line 2 baking sheets with parchment, set aside

In a large mixing bowl, add the flours, garlic and onion powder, salt, and pepper, using a whisk gentle mix, and then slowly add the ice-cold water, stirring at the same time. You want to batter to be smooth and thick enough to coat the cauliflower, you can add more water, 1 Tbsp at a time if needed. Add the cauliflower, and using a spatula, gently mix until florets are covered

Shake off any excess batter, and place the florets on the baking sheet- you will likely need to use both trays, as you don’t want the florets touching. Place one baking sheet on the top and bottom racks, bake for 15 minutes, then switch racks and bake for another 10 minutes

While the florets are baking, begin to make your sauce by adding all the sauce ingredients to the sauce pan, and stirring frequently over a medium-high heat. The sauce will begin to thicken and reduce to half, about 5 minutes. Turn off burner, and allow sauce to sit until florets are finished cooking

Remove cauliflower from the oven and carefully place in a large mixing bowl, pouring the sauce carefully overtop. Gently mix, ensuring everything is evenly coated. Place back on the baking sheet (you can keep the same parchment), and bake for another 7 minutes- allowing the sauce to further caramelize over the cauliflower

Remove and garnish with sesame seeds and green onions as desired, serve immediately