Cauliflower "Chicken":‍

• 1 head cauliflower
• 2 cups unsweetened non-dairy milk
• 2 cups all purpose flour
• 1 1/2 teaspoons salt

Orange Sauce:

• 2 Tablespoons olive oil
• 3 garlic cloves, minced
• 1 Tablespoon ginger root, peeled and minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup orange juice
• 1/2 cup light brown sugar
• 1/3 cup white vinegar
• 1/4 cup soy sauce
• 1/4 cup water
• 3 Tablespoons cornstarch
• 2 teaspoons sesame oil

1. Preheat your oven to 450° F and line a baking sheet with parchment paper.
2. Cut cauliflower into medium sized pieces.
3. Whisk together the non-dairy milk, flour and salt in a mixing bowl.
4. Using tongs, dip each cauliflower floret into the batter, coat completely and place on the parchment paper.
5. Bake for 30 minutes or until starting to brown.
6. While the cauliflower is baking, start making the orange sauce. In a medium saucepan over medium-low heat, add the olive oil, garlic, ginger and red pepper flakes. Cook until fragrant, stirring frequently.
7. Lower heat to a simmer and stir in the orange juice, sugar, vinegar and soy sauce.
8. Add cornstarch and water into a small bowl and stir immediately. Pour the cornstarch mixture and sesame oil into the sauce and stir until sauce thickens.
9. Coat the cooked cauliflower with the orange sauce.
10. Serve with rice and top with scallions and sesame seeds.