Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

In a medium bowl, whisk together the flour, water, and garlic powder until a smooth batter forms. Place the panko breadcrumbs in a separate shallow dish.

Dip each cauliflower floret into the batter to coat, shake off excess, then roll in the panko breadcrumbs. Arrange them in a single layer on the baking sheet.

Bake the cauliflower for 20-25 minutes until golden brown and crispy.

While the cauliflower bakes, whisk together Gochujang, soy sauce, maple syrup, and sesame oil in a small saucepan. Simmer on low heat for 2-3 minutes until slightly thickened.

In a small bowl, combine the chopped kimchi, shredded purple cabbage, and vegan mayonnaise to create the slaw.

Once the cauliflower is done, toss it gently in the Gochujang glaze until evenly coated. Return to the oven for 3-5 minutes to set the sauce.

Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.

Assemble the tacos by placing a layer of kimchi slaw on the tortilla, topping with the sticky cauliflower, and serving with fresh lime wedges.