Preheat oven to 230C and line two baking sheets with parchment paper. Remove leaves from cauliflower and cut into bite-sized florets. Make batter by whisking soya milk and flour together gradually adding water until desired consistency is achieved, the batter should be pourable, but thick enough to stick on the cauliflower. Dip each floret into the mixture, coat evenly and shake to remove excess. Arrange florets on baking sheet without touching and bake for 25 minutes or until golden brown, then remove from oven. Whilst florets are still baking, whisk together the gochujang paste, maple syrup, sesame oil, soy sauce, cider vinegar and grated garlic and ginger (adding a touch of water if needed to reach a glaze consistency). Let baking sheet cool slightly (to prevent bottoms from burning) and reduce oven heat to 200C. Dip each baked floret into the glaze until coated, shake to remove excess, and place back on sheet and bake for an additional 12-15 minutes. Remove from oven and let cool before eating. Serve garnished with chopped spring onions, sesame seeds and soured cream.