Preheat the oven to 425°C (220° F). Line a baking tray with parchment paper.
Combine the soy milk and apple cider vinegar in a small bowl. Set aside.
Combine the flour, garlic powder, onion powder, smoked paprika and salt in a large bowl. Put your panko breadcrumbs in a separate shallow bowl.
Put the cauliflower in a bowl and drizzle the olive oil over the florets. Mix until all the florets are coated in olive oil.
Dredge the cauliflower florets in the flour mixture and set aside on a plate.
Add the soy milk/apple cider vinegar mix to the bowl with the remaining flour. Stir until a batter forms. If the batter is too thick, add a bit more milk.
Dredge cauliflower in batter until evenly coated.
Dredge in panko breadcrumbs. Transfer to the baking tray and bake for 20-25 minutes, turning them over at the half way point.
Combine the vegan mayonnaise, sweet chili sauce, and hot sauce in a small bowl.
Dredge your baked cauliflower florets in the Bang Bang sauce one piece at a time, and transfer back to the baking tray, ensuring that the florets are evenly spread out on the baking tray. Return the tray to the oven and bake for a further 5 minutes.