These hot cauliflower “wings” are perfect for a spicy and hearty meal with pickled cucumbers on top to add a refreshing touch.
Prepare white rice according to package directions.
Whisk together water, vinegar, sugar and 1 ½ tsp salt until dissolved. Place cucumbers in 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 side of deep pot; heat until deep-fry thermometer reaches 375°F. In bowl, mix together flour, soy milk, remaining salt, onion powder, garlic powder and cayenne pepper 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 chili flakes and black sesame seeds over top.
Leftover quick-pickled cucumbers can be refrigerated for up to one week.