Brine the Cauliflower: Place all cauliflower florets in a large bowl. Add all the Vegan Buttermilk ingredients into the bowl (non-dairy milk last) and toss to combine. Cover with plastic wrap and refrigerate for 45 minutes to an hour.

Prepare Coatings: In a food processor, blitz the raw almonds until they're crushed but not resembling almond meal, around 6-10 pulses. In a bowl, combine almonds with panko breadcrumbs (See notes). In a separate bowl, mix together all purpose flour and potato starch. Set aside.

Make the Sauce: In a non-stick pan, heat sesame oil on medium heat and fry ginger and garlic until aromatic, about 1 minute. Add in all the remaining ingredients, combine well, and bring to a boil. Once the sauce reaches your desired consistency (for me, this usually takes no reduction at all), taste for seasoning and remove off the heat. Set aside.

Bread the Cauliflower: Pre-heat the oven to 420 degrees F (215 C). Once the cauliflower has brined long enough, separate the cauliflower florets from the buttermilk brine. Set up four separate stations: 1) cauliflower florets. 2) buttermilk brine. 3) panko breadcrumbs u0026 almonds. 4) all purpose flour u0026 potato starch. The breading is a double coat, as follows: dip each cauliflower floret into the flour u0026 potato starch mixture, shake off excess, dip into the buttermilk brine again, shake off excess, and then into the panko u0026 almond mixture. Be sure to fully coat the cauliflower! Repeat for all florets, and set them onto a parchment-lined baking tray. Optional: drizzling with ~1 tablespoon of olive oil helps them crisp up.

Bake u0026 Finish: Bake for around 30 minutes, or until lightly golden brown u0026 crispy. When the cauliflower is almost done baking, re-heat the sauce (the sauce should be warm/hot, so the cauliflower won't turn soggy). Toss the baked cauliflower in sauce right after it comes out of the oven. Sprinkle with white sesame seeds. Serve warm.