Preheat the oven to 450°F/ 232°C.
Slice the cauliflower into large bite-size pieces. Or cut into nugget size if making for kids.
Make the crispy coating by mixing together the cornmeal, bread crumbs, ground hemp seeds (or almond flour), and salt, then place it in a shallow baking dish.
You can also put it into a large plastic bag for the shake and bake option.
Make the batter by combining the almond flour, milk, water and baking powder in a bowl until fully mixed. Add a drizzle of oil if you’d like.
Using one hand for the batter and one for the coating (this helps avoid clumping of the coating), dip each cauliflower piece in the batter then place in the coating dish and cover with coating.
Place each piece on a parchment-lined cookie sheet. Make sure to evenly spread out the pieces.
If using the plastic bag, simply place the batter coated cauliflower into the bag and shake to coat in the topping. It should all fit but do it in parts if need be, just make sure to only use half of the coating so that it doesn't all get wet.
Bake for about 25 minutes.
While baking, make the sauce by whisking all ingredients, except the cornstarch and water, in a small bowl.
Add to a pot and cook on medium until it begins to bubble.
Combine the cornstarch and water until dissolved.
Pour into the pot and whisk well. Simmer until it thickens, about 5-7 minutes. It will reduce by about half.
Remove the cookie sheet from the oven and drizzle about ¼ cup sauce on top of the cauliflower pieces, trying to coat the top sides well. Using a pastry brush can help.
Flip them over and drizzle another ¼ cup of sauce on top of the other sides, trying to coat them well. You can use more of the sauce to coat here and then have less to drizzle on top when you eat, it’s up to you at what stage you want to use the sauce.
Put them back in the oven and bake for 10 minutes until they’re crispy.
Serve immediately over rice with optional toppings!