Preheat the oven to 425˚F. Line a baking sheet with parchment paper or a silicone baking sheet.

In a large mixing bowl, mix together flour, garlic powder, onion powder, and salt. Then, add 3/4 cup water and hot sauce. Stir to combine. The resulting batter should be a little sticky, yet loose enough to coat the cauliflower florets. If batter is too thick and sticky, add more water--one tablespoon at a time--until it reaches the desired consistency.

In a second mixing bowl, add the panko bread crumbs. Line them up side-by-side to create your dipping station.

Toss cauliflower florets in the batter, making sure each piece is evenly coated.

Gently shake off excess batter from the florets before tossing them in Panko breadcrumbs.

Once fully coated in breadcrumbs, arrange the coated cauliflower on the prepared baking sheet in a single layer. Leave a little space between each one to ensure they don’t stick together. Bake until the cauliflower is crispy and golden around edges, about 20 to 25 minutes.

Meanwhile, in a small bowl, stir vegan mayo, sweet chili sauce, sriracha, and agave.

Once the florets are crispy and golden, remove them from the oven and toss with the sauce in a large bowl. You can serve them immediately. To make them even crispier, return them to the pan and put them back in the oven for 2 more minutes.