Remove the core from the base of the cauliflower.

Cut the cauliflower into florets.

Prepare three different bowls: 1 with plant milk, 1 with the flour and orange zest mixed, and 1 bowl with mixed nutritional yeast and bread crumbs combined.

Line a baking sheet with parchment paper or a silicone baking mat.

Now, take each cauliflower floret, dip in the plant milk, then the flour mixture, then back in the plant milk, ending in the nutritional yeast/bread crumb bowl.

Set each floret on the lined baking sheet.

First, mix the corn starch and water in a small bowl and set aside.

Now, in a small saucepan, add the rest of the ingredients.

If you want a stronger orange taste, add additional orange zest.

Cook the sauce on medium-low until heated through.

Then, add the cornstarch (arrowroot powder) mixture.

Reduce the temperature to low and stir.

The sauce will thicken.

Once thickened, remove from the heat and cool to room temperature.

Preheat the oven to 400 degrees

Cook cauliflower for 30 minutes

Remove from the oven, and using tongs, transfer the hot cauliflower to a large bowl.

Then, add ½ cup of orange sauce (reserve 2 Tablespoons of sauce for vegetables) and gently toss until all the cauliflower is coated with a thin layer of sauce.

Although more time-consuming, another method of saucing the cauliflower is to individually dip and coat each cooked cauliflower floret in the sauce and lay it on the baking sheet. Although more arduous, this method helps keep the coating on the cauliflower.

Transfer the orange cauliflower back on the lined baking sheet, and cook for 10 minutes with the sauce. 

Place a single layer of coated cauliflower florets in the base of the air fryer.

Cook for 8 minutes, checking halfway through to shake the contents of the base to allow cauliflower to cook evenly

Remove cooked pieces from the air fryer and place them in a bowl while cooking in batches until all the cauliflower is cooked. 

Add ½ cup of orange sauce (reserve 2 Tablespoons sauce for the veggies) and gently toss, coating all the cooked cauliflower with sauce.

Although more time-consuming, another method of saucing the cauliflower is to individually dip and coat each cooked cauliflower floret in the sauce and lay it on the baking sheet. Although more arduous, this method helps keep the coating on the cauliflower.

Transfer to a baking sheet and place into a 325-degree oven for 10 minutes while stir-frying the vegetables. 

Cook brown rice according to the directions; 1 cup of dry rice yields 3 cups cooked.

Heat a wok to medium-high

Add mushrooms and broccoli and cook for 10 minutes, tossing the vegetables with a wooden spatula or spoon.

If the vegetables start to stick, add a small amount of water or vegetable broth.

Add the green beans and red bell peppers.

Cook for another 5 minutes.

Now, add reserved orange sauce, toss in the sauce and cook for the remaining 5 minutes.

Remove vegetables from heat.

Place the brown rice on a platter or in the base of
individual bowls.

Top with the orange cauliflower and stir-fried vegetables.

Sprinkle with sliced green onions and sesame seeds

Serve with extra sauce on the side.