Preheat the oven to 425 degrees.
In a large bowl, whisk together the rice flour, arrowroot starch (see notes for substitutions), garlic powder and non-dairy milk. Be sure to mix until no clumps remain and it looks like batter.
Add the chopped cauliflower florets into the bowl and carefully mix to coat all of the pieces. Alternatively, you can add the batter and cauliflower to a large plastic bag and shake it up to coat everything.
Transfer to a baking sheet lined with parchment paper and bake for 30 minutes.
During the final 5-10 minutes, prepare the sauce.
Mince the garlic very finely and add to a saute pan with neutral oil. Saute for about 2-3 minutes or until lightly golden brown.
Whisk in the sesame oil, grated ginger, honey or maple syrup, soy sauce, rice vinegar and sriracha. Let simmer over low heat.
*Only follow this step if using maple syrup and not honey.* If using honey, the sauce should thicken on its own naturally. In a small bowl, whisk together the arrowroot powder and water. Pour into the pot with the sauce.
Let simmer over low heat until thick, whisking occasionally to prevent any clumps from forming. Once thick, remove from heat.
When the cauliflower is done, let cool for about 5 minutes and then coat with the sauce. At this point it is done cooking, but you can put it back in the oven for 5-10 minutes to crisp up if desired.
Sprinkle with chives, sesame seeds and enjoy!