In a medium pot cook white rice per package directions. Set aside once done cooking.

In a medium saucepan combine soy sauce, rice vinegar, ketchup, honey, sesame oil, light brown sugar, garlic paste, ginger paste, and chicken broth. Whisk together and bring to a boil.

In a small separate bowl combine cornstarch and water. Whisk until no lumps remain.

Once the sauce is boiling, slowly whisk in cornstarch. Turn heat to low and let simmer while you prepare the cauliflower. Stir occasionally.

In a large skillet over medium heat vegetable oil until it is about 2 inches deep. Turn heat to medium and let sit until the temperature reaches 350 degrees. It’s important that you test the temperature with a meat thermometer. If it’s too hot it will burn the exterior of the cauliflower.

In a large bowl combine flour, cumin, chili powder, coriander, onion powder, and black pepper. Whisk together. In a separate bowl add the buttermilk.

Work in batches to cook the cauliflower in the following order. Take the 1 inch cauliflower pieces and dip them in the flour mixture. Then dip them in the buttermilk. Then dip them back in the flour mixture. Tap excess flour off of the cauliflower pieces and add to the hot 350 degree oil.

Cook cauliflower on both sides for 5-7 minutes, or until the internal temperature is at least 165 degrees when tested with a meat thermometer. Remove cauliflower from hot oil and place on a paper towel lined plate.

Serve over white rice and garnish with green onions and toasted sesame seeds.