Preheat oven to 375 degrees F. Line baking sheet with parchment paper.

In large bowl, combine flour, paprika, onion powder, garlic powder and salt. Add non-dairy milk and vinegar and stir until combined and mixture is consistency of pancake batter. Optionally, mix in gluten-free bread crumbs in this step for additional crunchy texture.

Add cauliflower florets to batter, coating each piece evenly in mixture. Arrange cauliflower on baking sheet with room between each piece to ensure air circulation for even baking.

Bake 20 minutes, flip cauliflower and bake additional 20 minutes.

In bowl, combine maple syrup, sriracha and minced garlic. Whisk sauce to combine.

When cauliflower is fully baked, add florets to a large bowl, pour over sauce and toss to combine.

Optionally, after coating cauliflower in sauce, add back to baking sheet and crisp in oven for 5-10 minutes at a low broil.

To serve, top cauliflower with sesame seeds and chopped cilantro and serve ranch on the side.