Rinse and chop the produce accordingly. Line 1 baking tray and preheat your oven to 425 ̊F.
In a bowl add the vegetable stock and oat flour. Season with salt and pepper.
Dip the florets into the batter, and then lie evenly on your baking tray. Add the chickpeas to the baking tray as well. Bake for 20-25 minutes, flipping halfway.
Meanwhile, make the sauce. Set a large pan or skillet to medium heat. Then, add garlic, ginger, and onion.
Cook for 3-4 minutes. Then, add 1⁄2 cup vegetable stock (or water), tamari, maple syrup, and rice wine vinegar. Bring to a boil, then reduce heat to a simmer. Simmer for about 5 minutes, stirring occasionally.
Then, add your arrowroot slurry, and stir until thickened, about 1 minute more.
Remove the cauliflower from the oven. Toss the cauliflower and chickpeas in the sauce, and the place the them back in the oven for another 20 minutes.
Serve with brown rice, and top with sesame seeds and scallions. Enjoy!
