Preheat your oven to 425°F (220°C) or preheat an air fryer to 400°F (200°C). Line a large rimmed baking sheet with parchment paper and lightly mist with oil spray.

Set up a 2-bowl breading station: In the first shallow bowl, whisk together the flour (or cornstarch), buttermilk, garlic powder, smoked paprika, salt, and black pepper into a smooth, light batter. In the second bowl, spread out the panko breadcrumbs.

Dip each cauliflower floret into the wet batter, letting excess drip off, then press firmly into the panko until generously coated all over. Arrange florets on the baking sheet in a single layer with space between them.

Generously mist the breaded florets with olive oil spray. Bake at 425°F for 20 to 22 minutes (or air fry at 400°F for 12 to 14 minutes), flipping halfway through, until deep golden brown and audibly crispy.

While the cauliflower bakes, whisk together mayonnaise, sweet Thai chili sauce, sriracha, honey, fresh lime juice, and grated garlic in a bowl until silky and uniform.

Immediately transfer the piping-hot baked cauliflower to a large mixing bowl. Drizzle 2/3 of the bang bang sauce over the florets and gently toss with silicone tongs until glistening and coated.

Pile high into a shallow serving bowl, shower with sliced scallions and toasted sesame seeds, and serve hot with fresh lime wedges and remaining sauce for dipping!