Preheat the oven to 425 degrees Fahrenheit.
Chop the cauliflower into medium bite sized florets.
To make the regular version: Whisk both eggs together in a medium bowl. In another bowl, whisk together the flour breadcrumbs and garlic powder. Dip each piece of cauliflower in the egg, then transfer to the breadcrumb mixture. Coat the piece completely with breadcrumbs and then transfer to a baking sheet lined with parchment paper. Repeat until all cauliflower has been used. Sprinkle any remaining breadcrumbs on top of the cauliflower before placing in the oven.
To make the vegan version: Whisk together the rice flour, arrowroot, garlic powder and non-dairy milk in a large mixing bowl. Add in the cauliflower and toss until each piece is well coated in the batter. Add in the breadcrumbs and toss again. Transfer to a baking tray lined with parchment paper.
For both versions, bake at 425 for 25 minutes, turn the oven off and leave in an additional 5 minutes to crisp up.
During the final few minutes, make the sauce. Start by finely mincing the garlic and adding to a pot with the oil. Saute for a few minutes or until golden brown. Add in all remaining ingredients aside from the arrowroot and whisk to combine. Bring to a low boil.
In a small bowl, combine the arrowroot and water and add to the sauce once it is at a low boil. Reduce the heat and let simmer until thickened. Remove from heat.
When the cauliflower is done, let cool for 5 minutes and transfer to a large bowl. Toss with the sauce and serve immediately.