Preheat oven to 350F.

Make the cauliflower wings: Chop up cauliflower into bite size florets.

In a medium size bowl, combine chickpea flour, almond milk, water, salt and pepper.

Dip the florets into the batter then into the panko breadcrumbs.

Line baking sheet with parchment paper and place florets on about 1 inch apart. Bake for 45-50 minutes, rotating the florets half way through.

Make the thai sweet chili sauce: Heat the avocado oil over medium heat. Add the garlic and cook for 1-2 minutes. Then add in sweet chili sauce and ginger. In a separate small bowl combine the cornstarch and water, then pour into sweet chili mixture to thicken! Cook over low heat for 1-2 more minutes.

Remove florets from the oven. 

Once the cauliflower is cooked, pour the sweet chili sauce over the cauliflower and toss to coat using tongs. Using all the sauce will make the wings very SAUCY, but I like my wings covered in sauce! Sprinkle with sesame seeds, green onion, and serve immediately!

OPTIONAL: After cauliflower wings are baked, heat 1/3 cup avocado oil in a medium frying pan over medium heat. Work in bunches, making sure not to overcrowd the cauliflower, fry until golden brown on all sides, approximately 2 to 3 minutes. This step is optional, but will really crisp the cauliflower wings up!