Start by preheating your wok or skillet over medium heat. Cut the cauliflower into bite-sized florets and toss with cornstarch in a large mixing bowl until evenly coated.
In a separate bowl, whisk together the coconut milk, soy sauce (or Braggs Liquid Aminos), hoisin sauce, maple syrup (or honey), and rice vinegar to create the sauce.
Add the sesame or peanut oil to your preheated wok. Once hot, add the coated cauliflower florets and stir-fry for about 5-7 minutes until golden and softened.
Add the minced garlic, grated ginger, and chopped green onions to the wok. Stir-fry for an additional minute until fragrant.
Pour the prepared sauce over the cauliflower, add the crushed red pepper flakes and black pepper, and stir well to coat. Cook for another 2-3 minutes until the sauce thickens slightly.
Remove from heat and transfer to a serving dish. Top with chopped salted peanuts and additional green onions. Serve hot over steamed rice.
