• Pre-heat oven or air fryer to 350F (180C). If using an oven, lay a piece of parchment paper onto a baking sheet.
• To a medium mixing bowl, mix flour and garlic powder together. Then slowly pour the milk, stirring constantly to prevent clumps. The mixture should be smooth and creamy.
  ½ teaspoon garlic powder, 1 cup flour, 1 ¼ cup unsweetened non-dairy milk
• To another bowl, add the breadcrumbs. Start coating the cauliflower florets by dipping each one in the wet mixture first, letting any excess batter drip off. Then roll it in the breadcrumbs. Repeat until all florets are coated.
  2 cups breadcrumbs

Oven

• Add florets to a baking sheet and spray with cooking spray or oil. Bake for 15 minutes, then flip and bake for 15-20 more minutes, until golden.
  Cooking spray

Air fryer

• Spray the air fryer basket with oil or cooking spray. Add florets to the basket in a single layer, then spray them with oil. Cook for 12-15 minutes, or until golden and crispy. Make sure to stop and shake the basket halfway through.

Teriyaki sauce

• In the meantime, make the teriyaki sauce. Add all of the ingredients to a saucepan- soy sauce, water, sesame oil, rice vinegar, sugar, garlic, ginger, cornstarch, black pepper, and chili flakes (optional). Heat over medium-high heat, stirring occasionally. When the sauce starts to boil, turn the heat to medium-low and start whisking constantly, simmering the sauce for 2-3 minutes until it thickens. Remove from the heat.
  ½ cup low-sodium soy sauce, 1 cup water, 2 tablespoon brown sugar, 2 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 3 garlic cloves, minced, 2 teaspoon minced ginger, 2 tablespoon corn starch, ⅛ teaspoon Freshly cracked black pepper, ¼ teaspoon chili flakes
• Add wings to a bowl and pour ⅔ of the sauce. Mix gently. Use the rest of the sauce to drizzle on spots that didn't get coated well. Top with toasted sesame seeds (optional) and serve right away!