Position oven rack 6 inches from the heat source, usually the second level. Preheat the broiler to high. Line a half sheet pan with aluminum foil (for easy cleanup) and set a cooling rack over the sheet pan.

In a large bowl, toss the cauliflower with 1 tablespoon arrowroot to coat. Add the coconut milk and 2 Tablespoons shoyu, tossing to evenly coat all the florets. Spread the cauliflower in an even layer on the prepared baking sheet/rack. Place in the oven and broil for 4-5 minutes, until the cauliflower is just beginning to char on the edges. Reduce the oven temp to 425 F and bake for another 5 minutes, until just tender.

Meanwhile, make the sauce. In a medium bowl whisk the remaining 3 Tablespoons of shoyu, vinegar, chili-garlic sauce, sesame oil, ginger, brown sugar, water, and 2 teaspoons arrowroot until smooth.

In a large skillet, warm the avocado oil over medium heat and add the celery and bell pepper. Sauté for 1-2 minutes, just to barely soften the edges.

Once the cauliflower has finished roasting, add the cauliflower to the skillet. Pour the sauce mixture over the vegetables and toss to coat and cook until thickened, 1-2 minutes.