Vegan Orange Chicken

1 medium head cauliflower
1 cup flour
1 cup plain, unsweetened almond milk, or other plant based milk
½ tsp SIDS CRAZY SALT
½ tsp garlic powder
½ tsp onion powder
2 cups panko
Optional garnishes: sesame seeds, sliced spring onion, coriander
Orange Sauce:--
1 cup orange juice
½ cup water
¼ cup tamari
¼ cup toasted sesame oil
¼ cup maple or golden syrup
1 clove garlic, grated
½ tsp grated fresh ginger
2 tsp arrowroot powder or cornflour

Pre-heat oven to 230°C. Cut the cauliflower into small sized florets.
In a large bowl, whisk together the flour, onion powder, garlic powder, SIDS CRAZY SALT and almond milk. Add all the cauliflower to the bowl and mix until each floret is coated in batter.
Pour one cup of panko over the cauliflower, mix then pour the remaining cup in. Mix gently until cauliflower is all coated with batter and panko.
Line a large baking tray with baking paper or a non-stick mat, and lay cauliflower out. You want to make sure that it’s touching as little as possible and not piled on top of eachother.
Bake cauliflower until crispy and starting to brown, about 20 minutes, and then remove from oven.
While cauliflower is baking, add all orange sauce ingredients to a medium sized bowl and whisk. Pour into a saucepan and cook until thickened, 7-10 minutes.
Pour about ¾ of the sauce over the baked cauliflower and mix until combined. Place back into the oven for about 10 minutes, until crispy.
Serve over rice, if desired, and spoon remaining orange sauce over caulliflower just before serving.
Garnish with sesame seeds and fine sliced spring onion.