Preheat oven 400 degrees.

Line large baking sheet with parchment paper and lightly grease with coconut oil.

Break cauliflower into bite sized florets.

Using two bowls, one for milk and the other for flour dip each floret into milk and then coat in flour, shaking off any excess flour.

Place on baking sheet.

Bake in preheated oven 20-25 minutes till fork tender.

Meanwhile place sesame oil, maple syrup, coconut amino, vinegar, sriracha, and garlic in small sauce pan on stove top.

Cook over medium low about 10-12 minutes stirring several times.

In separate small bowl mix cornstarch with water and add to sauce.

Continue to cook sauce about 6-8 minutes till thickened.

Pour sauce over cauliflower florets making sure to generously coat and return to oven about 5 more minutes.

Garnish with sesame seeds and green onion.

Serve plain or over rice.