Crispy Orange Cauliflower with Asparagus

Crispy Orange Cauliflower with Asparagus
serves 3

Orange sauce:
2 large oranges,  juice from both, zest from 1
2 tbl water
2 tbl gf tamari
2 tbl rice vinegar
2 tbl minced green onions (white and light green parts, save the dark green for garnish)
1 tbl organic light brown sugar
1 tbl cornstarch
2 garlic cloves
salt, to taste

Combine everything in a blender and blend until smooth.
In a small pot, bring to a boil then reduce to a low simmer and cook for 3-5 minutes until thick.  Keep warm over very low heat, stirring occasionally so the bottom of the pan doesn't burn.

Cauliflower Batter
1/2 cup water
1/3 cup cornstarch
1/4 cup brown rice flour
1 tbl ground flax
1 tsp salt
1 small head cauliflower,  cut into medium sized florets
1/2 cup peanut oil
1 bunch asparagus, ends trimmed
2 tbl minced reserved green onions
1 tbl sesame seeds

Combine the water, cornstarch,  flour, flax and salt. Whisk into a smooth, thick better. Let sit for 5 minutes. Toss the cauliflower in the batter and coat completely.
Heat the oil in a large saute pan over medium high and pan fry the cauliflower until lightly browned and crispy.
Drain pieces on a paper towel. Pour out most of the oil, leaving a small amount to lightly saute the asparagus,  4-5 minutes.
Toss the cauliflower in the orange sauce and serve over asparagus.  Garnish with green onions and sesame seeds.