Preheat your oven to 425°F (220°C). Chop the cauliflower into bite-sized florets for even cooking.
In a large mixing bowl, combine flour, smoked paprika, salt, and pepper. Slowly whisk in almond milk until smooth.
Dip each cauliflower floret into the batter, ensuring they are well-coated, then place on a baking sheet lined with parchment paper.
Roast the cauliflower for about 20-25 minutes until golden brown and crispy, flipping halfway through.
In a non-stick skillet over medium heat, combine vegetable broth, soy sauce, Hoisin sauce, brown sugar, and cornstarch. Whisk until smooth and cook until slightly thickened.
Add the roasted cauliflower to the skillet and toss until well-coated in the sauce. Serve hot, garnished if desired.
