Preheat the oven to 200°C / 400°F and line a baking sheet with parchment paper.

Whisk 4 tablespoons all-purpose flour, 1/2 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, black pepper, and salt in a mixing bowl.

Pour in 100 ml oat milk and whisk until the batter is smooth and thick enough to coat cauliflower.

Cut the cauliflower into bite-size florets and separate the edible leaves from the core.

Combine 100 g breadcrumbs, 1/2 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, black pepper, and salt in the second mixing bowl.

Dip each cauliflower floret and leaf into the batter, allowing excess batter to drip off.

Coat the battered cauliflower pieces in the seasoned breadcrumbs and arrange them in one layer on the lined baking sheet.

Bake the breaded cauliflower for 10 minutes, then flip the pieces with tongs.

Bake for 10 more minutes until the coating is golden, crisp, and the cauliflower is tender.

Add 5 tablespoons golden syrup, 4 tablespoons soy sauce, 1 tablespoon rice vinegar, 4 minced garlic cloves, and 1 tablespoon grated ginger to a saucepan.

Simmer the sauce over medium heat for about 3 minutes, stirring until fragrant and slightly reduced.

Whisk 1 teaspoon cornstarch into the simmering sauce until fully combined and thickened, then remove it from the heat.

Toss half of the roasted cauliflower in the sticky spicy sauce until evenly coated.

Transfer all crispy cauliflower to a serving bowl and drizzle the remaining sauce over the top before serving.