Baked Sweet and Sour Cauliflower

5-6 cups cauliflower florets
3 tbsp rice bran oil
⅓ cup cornflour
3-4 cups steamed rice, for serving
Thinly sliced spring onions, for garnish
SAUCE:--
¾ cup sugar
½ cup SIDS LOW SUGAR RASPBERRY VINEGAR
2 tbsp GF soy sauce
1 tsp garlic powder
½ tsp onion salt
¼ cup Tuimato Sauce
1 tbsp cornflour + 2 tbsp cold water

Preheat oven to 220°C and grease a baking tray.
Combine cauliflower and oil in a large ziplock bag. Seal and shake to coat cauliflower in the oil. Open the bag, add cornflour, seal bag and toss to coat again.
Transfer coated cauliflower to the baking tray. Bake in oven for 15-20 minutes until cauliflower starts to brown on the bottoms. Switch oven to grill and cook on high for 3-4 minutes, just until tops start to brown. (watch carefully so the cauliflower doesn't burn!)
While cauliflower is cooking, prepare the sauce: Add sugar, SIDS LOW SUGAR RASPBERRY VINEGAR, soy sauce, garlic powder, onion salt, and Tuimato Sauce to a medium sauce pan. Stir and bring to a boil. In a small bowl whisk together the 1 tablespoon cornflour and cold water until dissolved. Add to sauce pan and stir until thickened, then reduce to low heat.
In a large heat-safe bowl, combine roasted cauliflower and sauce.
Serve with steamed rice and top with sliced spring onions.