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Preheat oven to 220°c / 430°f.
Remove leaves and stems from cauliflower and break it apart into bite size pieces.
Mix vegan milk and vinegar to create buttermilk. Set aside for 5 minutes while you combine the flour, cornstarch and spices. Add the buttermilk and whisk it up. It should be sticky but not too thick.
Coat the cauliflower in the batter, pour in the breadcrumbs and mix.
Transfer to a baking sheet lined with parchment paper, bake for 20-25 minutes until crispy.
Meanwhile, mix vegan mayo, sweet chili sauce and chopped cilantro to make the sauce.
Remove the cauliflower from the oven, chill for 5 minutes before tossing in the sauce. ENJOY!