Baked Vegan Orange Cauliflower

Prepare the cauliflower. Trim off the leaves and remove the stem, then chop the cauliflower into medium-sized florets.
1 head cauliflower
Preheat the oven to 180 degrees C/350 F. Line a large baking tray with parchment paper.
In a mixing bowl, whisk together the flour, cumin, paprika and plant based milk.
1 cup flour, 1 tsp cumin, 1 cup plant based milk, 1 tsp paprika
Dip each cauliflower floret in the batter, shaking off any excess. Arrange them in a single layer on the baking tray, and bake in the preheated oven for 35 minutes. You can test for doneness using a knife or a fork to make sure the cauliflower is tender all the way through.
Prepare the sauce. Whisk together water, soy sauce, tomato paste, rice vinegar, orange juice and cornstarch. Transfer to a skillet over a medium heat and whisk continuously for 5 minutes, until the sauce thickens.
1/2 cup water, 1/4 cup soy sauce, 2 tbsp tomato paste, 2 tbsp rice vinegar, 1/2 cup orange juice, 2 tbsp cornstarch
When the cauliflower is done, mix it together with the sauce, also adding the sesame seeds. Serve immediately garnished with more sesame seeds, chilli flakes and scallions.
3 tbsp sesame seeds, chilli flakes, scallions

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