Preheat your oven to 375 degrees F and prepare a parchment paper-lined baking sheet topped with an oven-safe metal cooling rack.

In a shallow pie plate or bowl, beat the eggs and avocado oil, adding a pinch of sea salt and pepper.

In a large reusable plastic bag, combine the gluten-free flour with all the seasonings.

Dip each cauliflower floret into the beaten eggs until evenly coated, then transfer to the bag with the flour mixture. Close the bag and shake to coat all pieces.

Place the coated cauliflower on the prepared rack and spray lightly with avocado oil spray.

Bake for 15-17 minutes, or until golden.

In a large skillet, combine all sauce ingredients and whisk until smooth, then simmer over medium-low heat until reduced by half, about 2-3 minutes.

Once the cauliflower is finished baking, transfer to the skillet and toss with the sauce over medium heat for 1 minute.

Sprinkle with sesame seeds if desired, serve immediately and enjoy!