Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper.
In a mixing bowl, whisk together your flour, milk, salt, and pepper. Dip each piece of cauliflower in the batter until completely coated. Place on the lined sheet and bake for 35-40 minutes, or until golden brown. Flip halfway through.
Prepare the sauce by adding all the ingredients into a small saucepan. On low heat, heat it up until it begins to simmer. Remove from the heat.
Place your freshly baked cauliflower into a mixing bowl. Pour the sauce all over it and toss to combine.
Notes
TO STORE: If you plan to save some of the cauliflower to enjoy at a later date, keep the sauce and the cauliflower separate. Both should be stored in the refrigerator and it will keep well for up to 1 week. See my notes below on reheating. TO FREEZE: Place the sauce in a freezer friendly container and the cauliflower in a ziplock bag. Store in the freezer for up to 6 months.TO REHEAT: For the cauliflower to still be crispy, place it in the oven or air fryer to crisp up, for 8-10 minutes. While it is crisping up, microwave the sauce for 30 seconds, or until warm. Once the cauliflower is crispy, cover with the warm sauce.