Preheat your oven to 425°F (220°C). Wash and cut the cauliflower into uniform florets.

In a large mixing bowl, whisk together all-purpose flour, potato starch, non-dairy milk, and lemon juice until a smooth batter forms.

Dip each cauliflower floret into the batter, then roll in the mixture of crushed almonds and Panko breadcrumbs mixed with sesame seeds.

Place the coated cauliflower florets on the prepared baking sheet in a single layer and bake for 25-30 minutes, flipping halfway.

In a saucepan over medium heat, combine ketchup, mirin, sriracha, tamari, maple syrup, rice wine vinegar, gochujang, minced garlic, and ginger.

Once the cauliflower is golden and crispy, remove it from the oven and toss with the prepared sauce.