Miso and Sesame Crispy Fried Cauliflower with Sorghum Waffle and Spicy Glaze

Method

1. Before cooking, mix miso paste into the flour. 1: In a bowl, mix flour, panko, salt, and pepper. Dip cauliflower florets in buttermilk, then coat with the flour mixture.
2. In a bowl, mix flour, panko, salt, and pepper. Dip cauliflower florets in buttermilk, then coat with the flour mixture.
3. Heat oil in a large skillet over medium heat. Fry cauliflower in batches until golden and crispy, about 3-4 minutes per side. Drain on paper towels.
4. In a small saucepan, combine sorghum flour, honey, vinegar, and chili garlic sauce. Cook over medium heat, stirring constantly, until thickened and glossy. Set aside.
5. In a separate bowl, whisk cashew mixture with 1/4 cup water until smooth. Season with salt and pepper.
6. For the waffles: In a mixing bowl, combine sorghum flour, 1/2 cup water, 1 tbsp honey, 1/2 tsp salt, and 1/2 tsp baking powder. Pour into a waffle iron and cook until golden brown.
7. Serve fried cauliflower on sorghum waffles, drizzled with spicy sorghum syrup, topped with pepper jelly, and accompanied by cashew gravy.