Preheat oven to 400ºF and spray a baking sheet with olive or avocado cooking spray.Prep cauliflower, by cutting into florets. Make breading by mixing together almond flour, garlic powder, arrow root, salt, and pepper. Transfer into a gallon-sized bag or bowl. Then, crack 2 eggs in a bowl and whisk.Dip cauliflower into the egg mixture and thoroughly coat. Then transfer into gallon-sized bag or bowl. Repeat with all pieces of cauliflower.Shake bag so that the cauliflower gets coated with flour mix.Transfer cauliflower onto baking sheet and spread out evenly. Spray cauliflower with olive oil cooking spray or alternatively drizzle on some olive oil.Bake at 400ºF for 20 minutes. Remove and flip cauliflower. Bake for 10 more minutes.While cauliflower is baking, prepare kung pao sauce. In a medium sauce pan over medium heat, heat the sesame oil. Add the garlic & ginger and allow to get fragrant about 30 seconds.Add the remaining ingredients & allow to come to a boil. Reduce heat & allow to simmer for 1-2 minutes, stirring frequently. Sauce should begin to thicken. Remove from heat, and the sauce will continue to thicken.When cauliflower is done baking, Add to a large bowl & toss with the kung pao sauce making sure all pieces are coated.Place cauliflower back on baking sheet and bake for 2-3 more minutes.Serve over Cauliflower rice & garnish with cashews, green onions & cilantroEnjoy!