Preheat oven at 450-degree Fahrenheit. Prepare a
cookie/baking sheet with a parchment paper.
In a mixing bowl combine the ingredients for
cauliflower (cornstarch, salt, pepper and water). Stir it with a spoon until
nicely mixed and there are no lumps. In a small plate/bowl keep panko aside.
Now, toss cauliflower florets in the cornstarch
mixture and mix very well so that each floret is well coated with the cornstarch
mixture. Now, take a piece of cauliflower floret and cover/wrap it in panko crumbs nicely.
Place it on the baking sheet. Repeat the same process for the rest of the cauliflower
florets. Discard the extra cornstarch mixture and panko.
Spray them with cooking spray and place the
baking sheet in the oven. Bake them for 35-40 minutes or until brown and crisp.
Turn off the oven and take the sheet out. Keep it aside.
Now, peel the oranges and juice it using a
juicer or blend it in the blender and then strain it in another mixing bowl.
Then combine all the ingredients of the sauce in
the orange juice. Mix it well and keep it aside.
Place the nonstick wok/pan on the stove and
before turning it on pour the orange sauce in it. Turn on the flame and keep
stirring until it starts to boil (make sure to stir so that it does not stick
at the bottom).
Let it continue to cook at low-medium flame for
about 5-7 minutes stirring twice at intervals or until the sauce thickens.
Turn off the flame and toss in baked cauliflower.
Gently, mix everything without breaking the florets.
Garnish with sesame seeds and serve with steamed
white rice/brown rice.