In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of room temperature water until smooth and free of lumps. Set aside.

In a medium bowl, combine 1/2 cup of orange juice, 1 tablespoon of orange zest, 1 tablespoon of maple syrup, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 2 tablespoons of room temperature water. Whisk and set aside.

In a large bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of cornstarch, 1 teaspoon of baking powder, and a pinch of salt. Gradually add 3/4 cup of room temperature water.

In another bowl, combine 1 cup of breadcrumbs with 1/2 cup of desiccated coconut. Stir well.

Dip each cauliflower floret into the batter, then roll in breadcrumb mixture. Press gently to adhere.

Heat about 1/2 inch of neutral oil in a large skillet over medium-high heat. Fry cauliflower for 2-3 minutes per side until golden brown.

Reduce heat to medium and pour in the prepared glaze mixture. Let it simmer for 3-4 minutes, stirring occasionally.

Stir in the cornstarch slurry into the simmering glaze, cooking for 1-2 minutes until thickened.

Add the crispy cauliflower to the thickened glaze in the skillet and toss gently to coat.

Transfer to a serving platter and garnish with sesame seeds and extra orange slices. Serve with steamed rice.