Whisk cornstarch and 1/4 cup water in a small bowl and set aside. Saute garlic, ginger, and sesame seeds with sesame oil in a saucepan or wok over medium heat for 3 to 4 minutes until browned. Add remaining ingredients from broth to chili garlic paste and bring to a boil over medium high heat, stirring often. Continue boiling until the sauce is just starting to thicken a little, about 10 minutes. Pour in water/cornstarch while stirring and stir until thick. Remove from heat and cover to keep warm.

Combine cornstarch, almond milk, salt, and pepper in a medium bowl and whisk until smooth. Add cauliflower and stir to coat. Place in refrigerator for up to 24 hours or just while you make the sauce.

Heat a deep fryer filled with recommended amount of oil (alternatively you can use at least 2 inches of oil in a dutch oven or wok instead) to 350 degrees F (180 C). Remove chicken slurry from fridge and drop a few pieces at a time into hot oil. Fry on each side for about 2 minutes until golden and crispy. Remove to a plate lined with paper towels to drain. Continue until all caluiflower is cooked.

Heat the oven to 350 °F and line a baking sheet with parchment paper. In a bowl, combine the flour, almond milk, salt and pepper. Pour the panko bread crumbs into a shallow bowl or pie dish.

Dip the florets into the batter, so they're completely coated. Then roll them in the panko bread crumbs. Lay the cauliflower florets on the baking sheet. Don't put them on top of each other. Bake for 25 - 30 minutes.

Toss cauliflower in warm sauce and serve immediately topped with pomegranate arils and extra sesame seeds along with the rice.

Add 3 tablespoons oil, garlic, and vegetables to large skillet or wok and cook until veggies are starting to soften, about 3 minutes. Add broth and continue stirring until most of the liquid is evaporated. Now add soy sauce, sesame oil, and rice and toss to coat. Cook for about 5 minutes until it starts to darken and gets hot. Remove from heat and serve with cauliflower