Preheat the oven to 450 degrees. Cut the cauliflower into medium sized florets and set aside.
Into a bowl add water, flour, salt, pepper & garlic powder. Stir to combine.
Add florets into the bowl and mix until all are evenly coated.
Onto a baking sheet add florets & bake for 10-12 minutes.
Into a bowl add coconut aminos, water, sugar, vinegar, orange juice & orange zest. Stir and set aside.
Grab a smaller bowl and combine corn starch & water. Stir well and set aside.
Into a large frying pan or wok heat coconut oil. Add sliced green onions, garlic and ginger powder. Continuously stir until becomes fragrant.
Next add apple cider vinegar and chili peppers.
To the wok, add your orange juice sauce and bring everything to a boil.
Add the remaining small bowl of corn starch and water to the wok. Allow sauce to simmer as it thickens.
When sauce finally thick, add in your baked cauliflower. Coat completely in the sauce.
To serve: garnish with green onions & white sesame seeds. Enjoy!