• Preheat oven to 410°F (220°C). Line a baking tray with parchment paper. Slightly oil paper. Set aside.

Prepare the Cauliflower

• Cut the cauliflower into 1.5-inch florets (3 cm).
• In a large mixing bowl, combine all the coating ingredients: almond milk, flour, garlic powder, ginger, orange zest, and salt.
• Add the cauliflower florets one by one into the flour mixture to coat entirely and wait for a few seconds above the bowl to let excess return to the bowl.
• For crispy edges, you can optionally roll each floret into panko crumbs.
• Lay the florets onto the prepared baking sheet into a single layer, making sure they don't touch each other or overlap.
• Spray cooking all on the florets.
• Bake on the center rack for 35-40 minutes, flipping them halfway and sprinkling more Panko crumbs on the other side if desired. Meanwhile, prepare the curry sauce.

Orange Sauce

• Heat a large skillet or medium saucepan over medium-high heat.
• Over medium heat, melt coconut oil, then stir in garlic and ginger and cook over low heat to prevent the garlic from burning. Cook until fragrant for about 1 minute.
• Add orange juice, brown sugar, rice vinegar, and soy sauce. Bring to a light simmer, occasionally stirring, until the sugar dissolves - about 2-3 minutes.
• Meanwhile, whisk water and cornstarch in a small mixing bowl. Whisk in the cornstarch slurry into the hot orange sauce and keep simmering, occasionally stirring, until the sauce thickens - about 2-3 minutes. Remove from heat.
• Toss the crispy cauliflower in the sauce until coated.
• Serve over cooked coconut jasmine rice and garnish with scallions pieces or chili flakes to add a spicy touch.

Storage

• Store in the fridge in a sealed container for 3-4 days or freeze up to 3 months.