In a large bowl, whisk together 1 1/2 tbsp unsalted butter, 1 medium egg, 1/4 cup all-purpose flour, and 2 tbsp whole milk. Add the cauliflower and toss to coat. It’s most convenient to do in three or four batches. Place the battered florets onto a lined baking sheet.

Slide the sheet into the preheated oven and cook for 15 minutes.

Meanwhile, in a bowl, mix together 1/2 tbsp sesame oil, 1/2 tsp ground black pepper, 1 tbsp cornstarch, 1 tbsp rice vinegar, 2 tbsp water, 2 tbsp white wine, 3 tbsp lite soy sauce, 1 tsp Hoisin sauce, 1 tsp sriracha, and 2 tsp brown sugar.

Heat 1 tbsp olive oil in a skillet over medium heat, then cook 4 oz red bell peppers, 4 oz green bell pepper and 2 oz red onions for 2 minutes. Place them into another bowl and set aside.

Add the remaining 1/2 tbsp olive oil and stir in the 1 tbsp minced garlic and 1 tsp minced ginger and cook until fragrant.

Add the sauce and reduce for 30 seconds.

The cauliflower florets should be done by now, so remove them from the oven and add them straight to the pot along with the bell peppers and onions. Add 2 oz cashews and stir well to coat.

Turn off the heat and sprinkle 1 tsp red pepper flakes, 2 tbsp scallions, and 1 tbsp sesame seeds on top. Serve with rice.