Start by chopping your large cauliflower into bite-sized florets. Rinse them under cold water and pat them dry with a kitchen towel.
In a large mixing bowl, combine the all-purpose flour, smoked paprika, salt, and pepper. Gradually whisk in the almond milk until the mixture is smooth and well-combined.
Heat oil in a frying pan or wok over medium-high heat. Dip each cauliflower floret into the batter, allowing excess to drip off. Fry in batches for about 3-4 minutes per side until golden brown and crispy.
In a saucepan, combine the vegetable broth, soy sauce, Hoisin sauce, brown sugar, and cornstarch. Whisk together over medium heat until the sauce thickens, about 5-7 minutes.
Once the sauce has thickened, add the crispy cauliflower and toss until coated. Serve immediately with rice or noodles, garnished with sesame seeds or green onions if desired.
