1 cup water
⅓ cup brown sugar
⅓ cup rice vinegar
¼ cup ketchup
2 Tbsp low sodium soy sauce
1 Tbsp plus 1 tsp cornstarch
1 med head cauliflower, finely chopped
¼ cup low-fat milk
⅓ cup cornstarch
½ tsp salt
3 Tbsp canola oil
Combine the water, sugar, vinegar, ketchup, soy sauce, and cornstarch in a bowl and whisk to combine. Set aside.
Place cauliflower in a large bowl. Add the milk and toss well. Add the cornstarch, salt, and pepper and toss to coat.
Heat the oil in a wide, heavy-bottomed skillet over high heat. Add half of the cauliflower and cook 5 to 6 minutes, until crispy. Repeat with remaining cauliflower.
Add all of the cauliflower back into the pan. Add the sauce and stir to coat. Reduce heat to medium-low. Cover and simmer 2 to 3 minutes, until cauliflower is tender. Serve hot.