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In a large mixing bowl, combine cornflour, rice flour, garlic powder, smoked paprika, salt, and black pepper. Add milk gradually to create a thick batter.
Coat cauliflower florets in the batter and bake until golden.
Cook quinoa in water until tender.
Prepare the sriracha glaze by mixing sriracha, maple syrup, and olive oil.
Brush the baked cauliflower with the sriracha glaze and bake for an additional 10 minutes.
Make the tahini ranch by combining tahini, garlic powder, onion powder, dill weed, nutritional yeast, and lime or lemon juice with water until smooth.
To serve, combine quinoa, cauliflower, salad leaves, and herbs. Drizzle with tahini ranch, season with salt and pepper, and toss to combine. Drizzle with olive oil before serving.