Prep the Batter:

• In a large bowl, whisk together flour, water (or milk), salt, garlic powder, and black pepper until smooth.
• Add the cauliflower florets into the batter. Gently fold to coat all florets completely.
  In a separate shallow bowl, pour out the panko breadcrumbs.

Coat the Cauliflower:

• One at a time, lift each battered floret, let the excess drip off, then roll it in the panko to coat thoroughly.

Bake or Air Fry:

• To Bake:
• Preheat oven to 425°F (220°C).
• Line a baking sheet with parchment paper or use a lightly greased wire rack.
• Place coated florets in a single layer.
• Bake for 25–30 minutes, flipping halfway through, until golden and crispy.
• To Air Fry:
• Preheat air fryer to 400°F (200°C) for 3 minutes.
• Place florets in a single layer in the basket (work in batches if needed).
• Air fry for 12–15 minutes, shaking halfway through, until crispy and browned.

Make the Orange Sauce:

• In a small saucepan, heat 2 teaspoons oil over medium heat.
• Add the broken dried red chilies first and sauté for about 20 seconds until fragrant (don’t burn them!).
• Add the minced garlic and grated ginger next. Sauté for another 30 seconds until aromatic.
• Pour in the orange juice, soy sauce, rice vinegar, and sugar.
• Bring the mixture to a light boil, stirring occasionally.
• In a small bowl, mix cornstarch and water to make a slurry.
• Stir the slurry into the boiling sauce and cook for 1–2 minutes, until it thickens into a glossy, sticky glaze.
• Turn off the heat once thickened.

5. Combine and Serve:

• Immediately toss the hot, crispy cauliflower florets into the sauce until well coated.
• Garnish with sliced scallions and sesame seeds if using.
• Serve fresh for the ultimate crispy-sticky magic!