Cut the cauliflower into medium bite-sized florets for even cooking.

Whisk together flour, milk, garlic powder, onion powder, paprika, salt, and black pepper in a large bowl until smooth.

Add the cauliflower florets to the batter and toss until every piece is evenly coated.

Place panko breadcrumbs in a separate bowl and coat each battered floret thoroughly for maximum crunch.

Arrange the coated cauliflower on the prepared baking tray in a single layer without overcrowding.

Drizzle olive oil lightly over the florets to help them crisp and brown beautifully.

Bake for 20 minutes until the coating becomes golden and crisp around the edges.

Flip the cauliflower halfway through baking for even color and texture.

Whisk mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey together in a small bowl until creamy and smooth.

Remove the cauliflower from the oven once crispy and lightly browned.

Toss the hot cauliflower gently with part of the bang bang sauce until evenly coated.

Transfer to a serving plate and drizzle extra sauce over the top.

Garnish with green onions and sesame seeds before serving warm.