Preheat the oven to 180C/350F. Line a large baking tray with parchment paper.
In a mixing bowl, add your flour, milk, and salt. Whisk well. In a separate bowl, add your panko breadcrumbs.
Dip the cauliflower florets in the batter until covered. Next, coat in the panko breadcrumbs. Place the cauliflower on the lined tray.
Bake the cauliflower for 35-40 minutes, or until golden brown.
While the cauliflower is baking, prepare your sauce. Whisk together your soy sauce, hoisin sauce, sesame oil, coconut sugar, cornstarch, and water, until combined. Set aside.
In a large pot or saucepan, heat up some oil on medium heat. Once hot, add your sliced bell peppers and onions and sauteed for 5 minutes until cooked. Add the whole chilis and mix until combined.
Add your baked cauliflower into the pot with the other veggies. Cover all the vegetables with the sauce until completely coated. Sprinkle with chopped peanuts and serve.
TO STORE: Store leftovers in the refrigerator, in a sealable container, for up to 1 week. Any longer and the cauliflower will become really soggy. TO FREEZE: To freeze this, you should freeze the cauliflower and the sauce separately. This ensures the cauliflower will remain tender. Cauliflower will keep well for up to 2 months.