Kung Pao Cauliflower (宫保菜花)

Name: Kung Pao Cauliflower (宫保菜花)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 1 medium or small head cauliflower (, cut into small florets); 1 tablespoon peanut oil ((or vegetable oil)); 1/4 cup flour; 1/4 cup milk ((or non-dairy milk)); 1/4 cup cornstarch; 1/2 cup roasted peanuts; 1 bell pepper (, cut into 1” (2.5 cm) pieces); 4 green onions (, cut into bite-sized pieces (*Footnote 1)); 1/4 cup and 2 tablespoons Chinkiang vinegar; 1/4 cup Shaoxing wine ((or dry sherry)); 1/4 cup soy sauce; 1/4 cup sugar; 1 tablespoon cornstarch; 1 teaspoon Sichuan peppercorns (, crushed); 6 dried Chinese chili peppers; 1 ” (2.5 cm) ginger (, minced); 4 cloves garlic (, minced)