Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper.
Add vegan mayonnaise, sriracha sauce, Thai sweet chili sauce and maple syrup to a mixing bowl and mix together until well combined. Set aside.
Add soy milk, all purpose flour, cornstarch, garlic powder, onion powder, salt and ground black pepper to a large mixing bowl and whisk it into a batter.
Add panko breadcrumbs to a separate bowl along with salt and ground black pepper. Mix together.
Add cauliflower florets to the batter in the large bowl and toss them so that they are well coated with batter.
Transfer the pieces of cauliflower in batches to the breadcrumbs bowl and gently toss them in the breadcrumbs so that they are coated on all sides.
Place the cauliflower florets on a parchment lined baking sheet. Bake for 20 minutes.
Remove the baked cauliflower from the oven and add them to a large bowl with the bang bang sauce. Toss them gently in the sauce until they're completely coated.
Return the cauliflower to the parchment lined baking tray. Place them back in the oven to bake for a final 10 minutes.
Sprinkle with fresh chopped chives and serve with extra bang bang sauce (optional) for dipping. Or serve with a sauce of your choice.