If using wood, soak your skewers in a pan of water.

Line 1-2 baking sheets with parchment paper and preheat oven to 400°F.

In a large bowl, whisk together flour, soy milk, salt, onion powder and pepper until smooth. If you find it is too watery, add a tablespoon of flour at a time to thicken. It should be close to a pancake batter consistency.

Add your cauliflower, and toss to coat each floret completely.

Place each floret onto the lined baking sheets, leaving space between each one. This will ensure they crisp up rather than steam.

Place into the oven and bake for 20 minutes or until crispy.

Meanwhile, in a small saucepan, add the BBQ, soy sauce, garlic and vinegar, and bring to just below a boil, stirring constantly. Cook until it thickens slightly and remove from the heat and set aside.

When the cauliflower is crispy remove it from the oven, add onion wedges to the pan and allow it to cool.

Drizzle with BBQ sauce, and sprinkle with some sesame seeds.

Add 3 florets onto a skewer, and end with an onion wedge.

Heat your grill to medium and grease it to prevent sticking.

Cook the cauliflower on the grill for roughly 3-4 minutes on each side.

Serve on a plate or platter topped with fresh herbs of choice, green onions and sesame seeds, as well as extra BBQ sauce on the side.