Preheat the oven to 450ºF and line a baking sheet with parchment paper.
If making your own bread crumbs, as I have for this recipe, add 2-3 pieces of fresh spelt bread to your food processor and process until breadcrumbs have formed. Place breadcrumbs in a separate bowl with the garlic powder.
Add the almond flour, arrowroot powder, and plant-based milk to a bowl. Start with 1/3 of a cup of milk and add another 1/3 cup if needed. You want the batter to be smooth but on the thicker side.
Wash and cut the cauliflower into medium florets. Separate the breadcrumbs into two bowls (otherwise the breadcrumbs with clump together during the battering process).
One at a time, cover a cauliflower floret with batter and then cover it in breadcrumbs, place on the baking sheet. Dunk the next floret in the batter, tapping it on the side to remove any excess batter and then dunk it in the breadcrumbs mixture. Continue this process until all the cauliflower is battered and breaded. Place in the oven for 25 minutes until the bread crumbs are golden on top. While the cauliflower bakes, prepare the sauce.