Preheat the oven to 200C / 400F
Cut the cauliflower into florets. In a big bowl, mix the flour, pepper, salt, coriander and cumin powder. Add the plant-based milk and whisk until you have a uniform batter.
Transfer the cauliflower florets into the batter and mix well until they are fully coated. In a separate bowl, add the fine breadcrumbs and dip each cauliflower floret into the bread crumbs until perfectly coated. The results will be better if you do it one by one even if it takes a bit longer.
Place the cauliflower on a baking tray and bake for about 40 minutes. Flip the cauliflower halfway to ensure that it cooks perfectly on both sides. Make sure not to crowd the baking tray with the cauliflower so that it gets extra crispy, use two trays if needed.
To prepare the sauce, heat some sesame oil in a pan and add crushed or finely chopped garlic and ginger.
Add chilli flakes (skip this ingredient for a mild dish) and turmeric powder.
After 1-2 minutes you can add the freshly squeezed orange juice, vegetable stock, orange zest, soy sauce, rice vinegar, light brown sugar and leave it simmering for a few minutes.
In a small bowl add the corn starch and lukewarm water. Mix well and add into the pan to thicken the sauce. Bring the sauce to simmer and keep stirring until thickened.
When the cauliflower is ready, add into the sauce pan and mix well so all the cauliflower florets are coated with the orange sauce.