Prepare the cauliflower but cutting it into bite sized florets. Remove the stalk and large stems. Place the florets in a large bowl and sprinkle the flour over them. Toss gently to cover the florets in flour.
In a large bowl, whisk together the flour, milk, salt, sugar, baking soda and red pepper flakes. Whisk until a smooth batter forms.
Heat the cup of oil in a pot over medium high heat. When the oil is 'shimmery' test the temperature by dropping in a teaspoon of batter. If it fizzles and starts to brown, then the oil is ready. Prepare a plate with papertowels and place it near the oil for transferring the cooked cauliflower.
Working with 3-4 florets at a time, dredge them in the batter until completely coated. Drop the coated cauliflower into the pot of hot oil. Cook for 3-4 minutes, until the crust is a light golden brown in color. Use a slotted spoon to remove the cauliflower from the pot and transfer to the plate lined with paper towels to blot up the excess oil. Put the fried florets in a SINGLE LAYER for best results. Repeat with the remaining florets.
Preheat the oven to 425 F. Grease a baking sheet lightly with cooking spray. Arrange the fried cauliflower and red pepper slices on the baking sheet in a single layer. Bake until the cauliflower is crispy and the red peppers are softened and roasted, about 10-15 minutes.
Meanwhile, combine the ingredients for the sauce in a small bowl. Stir until a smooth sauce forms.
Remove the cauliflower from the oven and toss lightly in the sauce until completely coated. Serve immediately with toppings like chopped green onion, crushed peanuts and toasted sesame seeds. Enjoy!