Make these spicy cauliflower “wings” with rice for a hearty, plant-based meal sure to impress. Pickled cucumbers on top add a refreshing touch.
Prepare rice according to package directions.
Whisk together water, vinegar, sugar and 1 1/2 teaspoons salt until dissolved. Place cucumbers in a small bowl or jar; pour vinegar mixture over top, ensuring cucumbers are submerged. Let stand for at least 15 minutes before using.
Meanwhile, pour enough oil to come at least 3 inches up the side of a deep, heavy pot. Heat the oil until a deep-fry thermometer reaches 375°F. Whisk together the remaining salt, flour, soy milk, garlic powder, onion powder and cayenne pepper in a medium bowl until smooth. Dip cauliflower florets into batter, shaking off excess. Fry, in batches, for about 7 minutes or until golden brown. Drain and toss with hot sauce.
Divide rice evenly among 4 bowls. Top with fried cauliflower and quick-pickled cucumbers; sprinkle black sesame seeds and chili flakes over top.
Refrigerate leftover quick-pickled cucumbers for up to one week.