1. Prep ingredients
Trim scallions, then thinly slice. Cut the cauliflower into 1-inch florets. Trim ends from snow peas, then halve crosswise. In a large bowl, whisk to combine sweet chili sauce, tamari, and sesame oil
2. Cook rice pilaf
Heat 2 teaspoons neutral oil in a small saucepan over medium-high. Add rice and half of the scallions; cook, stirring, until rice is toasted, about 2 minutes. Stir in 1¼ cups water and a pinch of salt; bring to a boil. Reduce heat to low, cover, and cook until rice is almost tender, about 12 minutes.
3. Steam snow peas
Place snow peas on top of rice in saucepan, then cover and allow to steam over low heat until crisp-tender, about 5 minutes. Remove from heat and keep covered until step 6.
5. Pan-fry cauliflower
Once oil is hot (it should sizzle vigorously when a pinch of flour is added), add cauliflower and cook, stirring occasionally, until golden and crisp all over, about 8 minutes. Transfer to a paper towel-lined plate to drain.
6. Finish & serve
Transfer cauliflower to bowl with sweet chili sauce and toss to coat. Fluff scallion-rice pilaf and snow peas with a fork, then spoon General Tso's cauliflower over top. Sprinkle with remaining scallions and sesame seeds. Enjoy!