Cook rice as directed, set aside. I like to add a bit of salt to my rice.
Cut the cauliflower into florets. In a medium mixing bowl, whisk gluten-free flour, almond milk salt, pepper, and garlic to make the batter. Add gluten-free bread crumbs to another medium mixing bowl.
Coat each floret in the batter mixture, let excess drip off, then dip into the breadcrumbs. Place in the air-fryer basket and complete the process until all florets are coated and in the air-fryer basket.
Pour the 2 tbsp of olive oil over the cauliflower in the air-fryer. Shake the basket to coat it evenly. Cook in air fryer at 400F for 15 minutes, pausing halfway to shake then continue to cook.
While cauliflower is cooking, make the sauce in a nonstick saucepan over medium heat. Whisk all ingredients together leaving out the cornstarch and water. Cook for about 3 minutes. Whisk cornstarch and water together first before adding to the saucepan. Lower heat to a simmer, and add in the cornstarch/water mixed together until the sauce is thick.
Remove cauliflower florets from the air-fryer when done and add to saucepan. Rotate cauliflower florets in the saucepan until evenly coated.
Add rice to a bowl then add in cauliflower florets. Top with extra sauce, green onions, and sesame seeds. Ready to serve!