Preheat the oven to 425 and line a baking sheet with parchment paper.
In a small bowl mix the eggs with cooconut cream and some salt. In a large bowl, toss the cauliflower with enough cornstarch to coat all the florets. Add the coconut/egg mixture. Spread the florets in an even layer. Transfer to the oven and cook for about 15 min or until tender.
While the Cauliflower is roasting, make the sauce. In a large bowl, combine the soy sauce, hoisin sauce, fish sauce, honey, sugar, chili crisp, Thai chili paste, crushed red pepper, S&P, 5 spice powder and sugar. In a separate small bowl mix 1/4 cup water and 1 1/4 tbsp of the cornstarch. Add cornstarch mixture to the sauce and mix until well combined.
Heat the sesame oil in a Wok over medium heat. Add the garlic and ginger and cook until fragrant. Stir in the sauce mixture and bring to a boil over medium heat. Once boiling, reduce the heat to low. Add the sugar snap peas and the cauliflower—cook, stirring occasionally, until the sauce slightly thickens, about 5 min. Remove from the heat
Serve the cauliflower over bowls of rice. Top with green onions and basil. Enjoy!
If you want to make this completely vegan, just toss the cauliflower with cornstarch and the coconut cream before roasting them. Omit the egg, honey and the fish sauce and add more sugar, soy sauce and hoisin sauce. Taste test the sauce before adding it to the wok.