Preheat and prep. Heat the oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup. Pat the cauliflower dry so the coating sticks.

Make the crispy coating. In a large bowl, whisk cornstarch, salt, garlic powder, and pepper. Add cauliflower and drizzle with neutral oil. Toss until every floret is evenly coated. You want a light, dusty coating that clings.

Roast to crisp. Spread the cauliflower in a single layer on the sheet pan (no crowding). Roast 20 minutes, flip, then roast another 10–15 minutes until deeply golden with crisp edges.

Cook the rice or warm leftovers. While the cauliflower roasts, cook rice according to package directions or reheat leftover rice with a splash of water. Fluff with a fork.

Whisk the sesame sauce. In a small bowl, mix soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and 1/2 cup water. In a separate cup, stir cornstarch with a tablespoon of water to make a smooth slurry.

Thicken the sauce. Pour the sauce base into a small saucepan over medium heat. Once steaming, whisk in the cornstarch slurry. Simmer 1–2 minutes until glossy and slightly thick. If too thick, whisk in another splash of water. Taste and adjust sweetness or salt.

Prep fresh toppings. Slice cucumber and avocado, shred carrots, and chop herbs. Toast sesame seeds in a dry pan for 1–2 minutes if they’re not already toasted.

Toss or drizzle. When the cauliflower is ready, you can either lightly toss it with a few spoonfuls of sauce to coat or keep it plain and drizzle the sauce over the bowl. Tossing gives a stickier finish; drizzling keeps it ultra-crispy.

Assemble the bowls. Add a scoop of rice to each bowl. Top with crispy cauliflower, cucumber, carrots, green onions, and herbs. Add avocado if using. Spoon on sesame sauce, sprinkle with sesame seeds, and finish with chili crisp or sriracha if you like heat. Serve with lime wedges.