Preheat oven to 350°F and line a large baking sheet with silpat mat or parchment paper. Set aside.
To a large mixing bowl, add the almond flour, tapioca flour, garlic powder and salt and whisk gently. Add the dairy free milk and whisk until combined, creating a batter consistency.
Dip each cauliflower floret into the batter, turning until it’s completely coated then place them on the prepared baking sheet. Bake for 20 minutes, remove and turn gently then bake for another 15 minutes until batter is cooked and golden brown.
While the cauliflower is baking, prepare the sesame orange sauce. In small saucepan over medium heat, combine orange juice, orange zest, honey, rice vinegar, minced garlic, chopped ginger, sesame oil, soy sauce. Whisk to combine. Whisk the the tapioca starch or arrowroot powder in 1 tablespoon of water in a separate small bowl then whisk into the sauce. Bring sauce to a boil and allow to thicken. Remove from heat until the cauliflower is done.
When the cauliflower wings are done, stir gently to coat each wing with sauce, being careful not to remove the breading from the wings. Dump back onto the same baking sheet and spread out evenly then bake for another 15 minutes to absorb all the sauce. Serve with sesame seeds, orange zest and green onion if desired.