Combine cornstarch and water in a small bowl to create a slurry and set aside.
Whisk together orange juice, orange zest, maple syrup, soy sauce, vinegar, and water in a large bowl to prepare the glaze and keep it aside.
Mix flour, corn starch, baking powder, salt, and water in a bowl until you achieve a smooth, thick batter.
In a separate bowl, stir bread crumbs and desiccated coconut to form the breading mix.
Dip each cauliflower floret evenly into the batter in batches.
Coat each battered floret thoroughly in the breadcrumb mixture using one hand to avoid mess, pressing the crumbs onto the florets.
Set the coated florets aside on a plate.
Heat oil in a large frying pan over high heat; test when hot by adding some bread crumbs—they should bubble immediately.
Fry the coated florets in batches until golden brown, turning every couple of minutes for even cooking.
Transfer fried florets to a strainer or cooling rack to drain excess oil and let cool briefly.
Discard or strain leftover oil and clean the pan for the glaze.
Place the pan over medium heat and pour in the prepared glaze mixture, stirring occasionally as it simmers for 3-4 minutes.
Once boiling, reduce heat and stir the cornstarch slurry once more before adding it to the pan off the heat.
Pour the slurry into the glaze and stir constantly until the sauce thickens nicely.
Add the crispy cauliflower florets to the pan and toss to coat evenly, or serve the glaze on the side as dipping sauce.
Sprinkle sesame seeds on top and garnish with extra orange slices if desired.
Serve immediately with steamed rice.
Alternatively, preheat oven to 350F and line a tray with parchment paper.
Place coated cauliflower on the tray, optionally brushing lightly with oil.
Bake for 35-40 minutes until crisp, flipping halfway through cooking.
Use an oven toaster if available for faster cooking but adjust time for larger conventional ovens.
