Rinse rice in cold water in a sieve until the water runs clear. Cover rice in a bowl with cold water and soak for 30 minutes.
Rinse and clean the cauliflower and pre-cook it in plenty of boiling water for about 10 minutes. Remove, let cool slightly and divide into florets. Peel ginger. Roughly chop the ginger and garlic.
Heat sesame oil in a small saucepan, sauté ginger and garlic over medium heat for 2-3 minutes. Add tamari, maple syrup and 75 ml water, bring to the boil and let it cook uncovered for about 5 minutes. Dissolve 10 g of starch in a little water and thicken the sauce with it. Remove from heat and strain through a sieve. Mix in the Sriracha sauce and keep warm.
For the rice, heat ghee in a pan. Press the cardamom capsules with the back of a knife and roast them in the hot ghee with the bay leaves, cinnamon stick, cumin and coriander for about 2 minutes while stirring. Drain the rice in a sieve, let it drain slightly and fry in the pan for 1-2 minutes. Add 400 ml water and ½ teaspoon salt, bring to the boil and let it cook uncovered for about 5 minutes. As soon as the water has almost completely evaporated, let it steep for 5 minutes with the lid on at the mildest temperature. Remove the pan from the heat and keep it warm, covered.
Toss the cauliflower florets in the remaining starch (240 g). Heat the oil in a pan (diameter approx. 20 cm) to approx. 170 degrees (use a thermometer) and fry the cauliflower in batches for approx. 4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper. Mix the cauliflower with the sauce.
Rinse the coriander, shake dry and pick off the leaves. Rinse the spring onions, shake dry and cut into fine rings. Serve the sticky cauliflower with jeera rice and sprinkle with coriander, spring onions and sesame seeds.