Preheat oven to 425 °F. Rinse the radishes and cabbage. Halve the radishes. Remove the core from the cabbage and discard. Chop the cabbage into 1-inch pieces. Peel and quarter the onion. In a large bowl, add the date syrup, 1 tbsp oil, sambal and 1/4 tsp salt. Add radishes, cabbage, and onion to bowl and toss. Put the glazed veggies on a baking sheet and cook for 25 minutes, or until tender.

Rinse and core the cauliflower. Grate the florets with the large side of a box grater. Put 1 tbsp oil in a large skillet over medium heat. When the oil is hot, add the cauliflower and hemp seeds; season with salt and cook for 5 to 6 minutes. Reduce heat to low, cover, and continue to cook for 8 to 10 minutes, or until the cauliflower is cooked through. Add the juice of the lime.

Rinse and halve the avocado. Remove the pit and scoop the flesh out of the skin. Cut each half into 4 slices to make 8 total. Put the cornstarch into a small bowl along with a pinch of salt and pepper.

Add 2 tbsp oil to a medium skillet over medium-high heat. Toss the avocado pieces one at a time in the cornstarch, then fry. Cook until lightly browned on all sides, using tongs to carefully turn, about 1 to 2 minutes. Transfer to a paper towel lined plate and season with salt.

In a small bowl, add 1/2 tsp of the Sriracha, apple cider vinegar, soy sauce, and sugar. Whisk in 1 tbsp oil until the sugar dissolves.

Rinse and slice the scallion. Plate equal portions of cauliflower rice into the center of your bowl and top with the date-glazed veggies and fried avocado. Serve with dressing on top or on the side and garnish with scallion.