Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper and spray lightly with cooking spray.

In a bowl, whisk together the flour, water, salt, and black pepper to make a smooth batter. The batter should be thick enough to coat the back of a spoon but not too runny. If it's too thick, add a bit more water.

Dip the cauliflower florets into the batter, ensuring they are well-coated, and then place them on the prepared baking sheet. Make sure they are spaced apart and not touching to allow them to crisp up in the oven. Bake the cauliflower in the preheated oven for about 20-25 minutes or until they are crispy and lightly browned. You may want to turn them over halfway through the baking time for even crispiness.

In a small saucepan, combine the San-J Tamari, rice vinegar, honey (or agave nectar), minced garlic, minced ginger, and red pepper flakes. Bring the mixture to a gentle simmer over medium heat.

In a separate small bowl, mix the cornstarch with a couple of tablespoons of water to create a slurry. Add the slurry to the saucepan and stir well. Allow the sauce to thicken, stirring constantly. Once it thicken, 1–2 minutes, remove from heat.

Place the baked cauliflower in a large mixing bowl and pour the sticky Asian sauce over it. Gently toss the cauliflower to coat it evenly with the sauce.