• To start, preheat oven to 450 degrees F. 
• Chop the head of cauliflower into florets and mince garlic. 
• In a large bowl, add cauliflower, 1 tablespoon sesame oil and seasoning.  Toss until well coated. 
• Heat a large skillet (cast iron preferred) with 1 tablespoon of sesame oil over medium heat. Once hot, add the cauliflower and saute for 4-6 minutes, stirring occasionally to cook each side. 

If using cast iron

• Transfer directly to the oven and cook 10-15 minutes, stirring every 4-5 minutes. 
• While baking, in a small bowl, add the orange juice, zest, soy sauce, rice vinegar, brown sugar, minced garlic and whisk together. 

  In a separate bowl, mix the cornstarch or arrowroot powder and water together.
• Wait until done cooking, then remove and place all the baked cauliflower on a plate.

  Using the same skillet, add 1 tablespoon sesame oil and heat over medium high.  Add the sauce and stir to combine.  

  Add in the cornstarch mixture and stir together. Allow to thicken, about 3-4 minutes. Add the cauliflower into the sauce and toss to coat each piece completely. 

If not using cast iron skillet

• Transfer to a parchment lined baking sheet and cook in the oven and cook 10-15 minutes, stirring every 4-5 minutes. 
• While baking, in a small bowl, add the orange juice, zest, soy sauce, rice vinegar, brown sugar, minced garlic and whisk together. 

  In a separate bowl, mix the cornstarch or arrowroot powder and water together.
• 5 minutes before done, using the skillet from before, add 1 tablespoon sesame oil and heat over medium high.  Add the sauce and stir to combine.  
• Add in the cornstarch mixture and stir together. Allow to thicken, about 3-4 minutes.
• Remove cauliflower from oven and add into the sauce and toss to coat each piece completely. 
• Top with sesame seeds and green onions.  Serve with rice, lettuce wraps, or noodles.