Preheat your oven to 425°F (220°C) and line a baking tray with parchment paper.

Cut cauliflower into bite-sized florets and add to a large mixing bowl.

In a separate bowl, whisk together plain flour, unsweetened plant milk, garlic powder, salt, and black pepper until smooth.

Dip each floret into the batter, shaking off excess, and arrange in a single layer on the baking tray.

Bake for 20-25 minutes, flipping halfway through until golden and crispy.

In another bowl, whisk together gochujang paste, soy sauce, agave syrup, rice vinegar, sesame oil, lime juice, garlic powder, and ginger until smooth for the sauce.

In a bowl, mix vegan mayonnaise with gochujang paste, agave syrup, and black pepper until combined for the dip.

Once baked, drizzle gochujang sauce over the wings and toss to coat.

Transfer the wings to a serving platter, garnish with sesame seeds and spring onions, and serve with the creamy dip.

Store leftovers in airtight containers in the fridge for up to 2 days.