Preheat the oven to 180 C. Line a baking tray with Parchment paper.
In the mean time, wash and cut Cauliflower into bite size pieces or florets.
Drain and remove any excess water. Pat dry the cauliflower on a clean kitchen towel.
Mix Rice flour, Garlic powder, cumin powder, paprika, salt and black pepper.
Add in the milk slowly and make a lump free batter
Place the breadcrumbs in another bowl.
Dip each floret or a batch of 4-5 florets in cauliflower , shake off the excess batter.
Dip the florets in the breadcrumbs.
Roll the breadcrumbs all over and line it on the parchment paper.
Bake it until crispy and golden, turning in between. For me it took around 45 minutes, It depends on your oven, so do keep an eye after 30-35 minutes.
Alternatively one can even deep fry until golden on medium.
Once baked, in a large bowl, Add the sweetener, sriracha, and ketchup and give it a quick mix.
Remove cauliflower wings from oven and coat the sauce.
Sprinkle with sesame seeds if desired. Enjoy