Mix all the sauce ingredients together in a bowl. It should be liquid-y. Set aside.

Preheat oven to 450 degrees F/230 degrees C. Line a baking sheet with a silicone baking sheet or greased foil. Using a knife, remove florets from the cauliflower (aka cut off the leaves and don't use the stems).

In a bowl, mix the flour, chili paste, cornstarch, nut milk, ACV, sea salt, ground black pepper, garlic powder and onion powder. Stir to combine - the batter should be like a sticky tempura batter. If the batter is too thick, feel free to thin it out with some more milk and vice versa.

In a separate bowl, place the panko breadcrumbs. Line it up beside the batter bowl. Toss the cauliflower in the batter mixture using a spatula or spoon to coat them all.

Transfer them to the panko breadcrumbs to coat completely, then place onto the baking sheet, giving each floret enough space.

Bake for 22 minutes. Please ensure your oven is completely preheated and hot.

Remove from oven. Toss the battered baked cauliflower in the sauce using a spatula to move them around to get properly coated, then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 1-2 minutes for the sauce to soak into the wings.

Remove from oven, top with sesame seeds, eat immediately and enjoy!

IF using an air fryer, preheat to 400 degrees F/200 degrees C.

Repeat all the steps and then place in your air fryer in a single row, so that all the cauliflower has a little bit of space around each piece. Cook for 12-15 minutes, shaking the basket halfway, then continuing to cook. After you add the sauce, bake for another 1 to 2 minutes in the air fryer!