Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut the cauliflower into bite-sized florets and set aside.
In a mixing bowl, whisk together flour, plant-based milk, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
Dip each cauliflower floret into the batter, ensuring it is fully coated. Arrange the coated florets on the prepared baking sheet in a single layer.
Bake in the preheated oven for 20-25 minutes or until golden and crispy, flipping halfway through for even cooking.
While the cauliflower is baking, prepare the Bang Bang sauce by mixing together vegan mayonnaise, sweet chili sauce, sriracha, and lime juice in a small saucepan over low heat. Stir until well combined and heated through, then remove from heat.
Once the cauliflower wings are done, remove them from the oven and transfer to a mixing bowl. Pour the Bang Bang sauce over the wings and toss until all are well coated.
Serve immediately with extra sauce on the side if desired.