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Preheat the oven to 350°F
Separate the leaves from the cauliflower and save to use in another recipe. Separate out the cauliflower florets, breaking them off into “wing”-like shapes.
In a large bowl, mix together the flour, milk, garlic powder, salt and black pepper and stir to form a smooth batter.
Scatter the panko breadcrumbs into a shallow bowl. Dip the cauliflower pieces into the batter, then toss in the breadcrumbs to coat. Transfer to a baking tray and bake for 20–30 minutes, depending on desired crunchiness.
Meanwhile, make the sauce. In a saucepan over a low heat, combine the soy sauce, maple syrup, cornflour, sesame seeds and ginger with ½ cup water. Stir and cook for about 10 minutes until thickened.
Coat the wings When the baked cauliflower wings are ready, pour over the sauce and toss to coat evenly.
Garnish with spring onions and sesame seeds and serve.
Best served fresh, but can be stored in the refrigerator for 1–2 days.
Reheat before serving.