1-Getting started: Getting started with Baked Orange Cauliflower is easy and rewarding. First, preheat your oven to 425 degrees Fahrenheit and chop the cauliflower into medium bite-sized florets for even cooking. This step sets the stage for a crispy finish that mimics your favorite takeout.

2-For the regular version: whisk 2 large eggs in one bowl, and in another, mix 1/4 cup all-purpose gluten-free flour, 3/4 cup gluten-free breadcrumbs, and 1/2 teaspoon garlic powder. Dip each floret in the eggs, then coat fully with the breadcrumb mixture before arranging on a parchment-lined baking sheet.

3-For the vegan version: whisk together 2/3 cup rice flour, 1/4 cup arrowroot powder, 1/2 teaspoon garlic powder, and 3/4 cup plain non-dairy milk to form a thick batter. Toss the florets in this batter, mix in 3/4 cup gluten-free breadcrumbs, and place them on a lined baking tray. Bake for 25 minutes, then turn off the oven and let it sit inside for 5 more minutes to crisp up.

4-Preparing the Sauce: While the cauliflower bakes, make the sauce by sautéing 2 cloves of minced garlic in 1 tablespoon of neutral oil until golden. Add 1 cup freshly squeezed orange juice, 1/4 cup brown sugar, 1 tablespoon orange zest, 3 tablespoons low-sodium soy sauce or tamari, 2 teaspoons sriracha, 1/4 teaspoon ground ginger, and 1 1/2 tablespoons rice vinegar; whisk to combine and bring to a low boil.

5-In a small bowl: mix 1 1/2 tablespoons cornstarch with 2 tablespoons water, then stir it into the boiling sauce. Simmer until it thickens, remove from heat, and let the cauliflower cool for 5 minutes before tossing it in the sauce. Serve right away for the best texture and flavor.