Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Chop the cauliflower into small, even florets and set aside.

In a mixing bowl, whisk together flour, plant milk, garlic powder, onion powder, black pepper, and salt until smooth.

Toss the cauliflower florets into the prepared batter until evenly coated.

Transfer the battered cauliflower to a bowl of oats, coating them well.

Place the coated florets onto the lined baking sheet with space between them.

Bake for 22-25 minutes until crispy and golden brown.

Pour teriyaki sauce into a bowl and thin if necessary with a small amount of water.

Remove wings from the oven and coat each with teriyaki sauce, then return to the oven for an additional 5-10 minutes.

Garnish with sesame seeds and chopped scallions before serving.