Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine the almond milk, all-purpose flour (or chickpea flour), garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk until you have a smooth batter.

In another bowl, mix the breadcrumbs, dried thyme, dried oregano, smoked paprika, salt, and pepper for the coating.

Dip each cauliflower floret into the batter, allowing excess batter to drip off. Then coat the floret in the breadcrumb mixture, pressing gently to adhere the coating.

Place the coated cauliflower florets on the prepared baking sheet in a single layer. Bake for about 20-25 minutes, or until the cauliflower is tender and the coating is golden and crispy.

While the cauliflower is baking, prepare the sauce by mixing the hot sauce, melted vegan butter, maple syrup or agave nectar (if using), and apple cider vinegar in a bowl.

Once the cauliflower is done baking, remove it from the oven and gently toss the baked florets in the sauce until well coated.

Return the sauced cauliflower to the baking sheet and bake for an additional 10-15 minutes, until the sauce is slightly caramelized.