Prepare the Cauliflower Wings:

1. Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. Coat the Cauliflower Florets: In a large bowl, mix the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. Gradually whisk in the almond milk until you have a smooth batter.
3. Dip and Coat: Dip each cauliflower floret into the batter, ensuring it’s fully coated, and place it on the prepared baking sheet. Repeat for all florets.
4. Drizzle with Oil: Drizzle olive oil over the cauliflower to help it crisp up in the oven.
5. Bake: Bake the cauliflower florets for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.

Make the Teriyaki Sauce:

6. Combine the Sauce Ingredients: In a small saucepan, combine the soy sauce, honey or maple syrup, rice vinegar, sesame oil, ginger, and garlic. Stir well and bring to a simmer over medium heat.
7. Thicken the Sauce: Mix the cornstarch and water in a small bowl to create a slurry. Slowly add this mixture to the saucepan, stirring constantly. Allow the sauce to simmer for another 2-3 minutes, or until it thickens to your desired consistency.
8. Taste and Adjust: Taste the sauce and adjust sweetness or saltiness as needed, adding more honey or soy sauce to suit your preference.

Assemble the Wings:

9. Toss in the Teriyaki Sauce: Once the cauliflower wings are crispy and golden, remove them from the oven and place them in a large bowl. Pour the teriyaki sauce over the wings and toss them gently to coat.
10. Serve: Transfer the coated wings to a serving dish and garnish with sesame seeds and green onions, if desired.