Preheat the oven to 450. Line 2 baking sheet with parchment paper.
In a large bowl add all of the dry ingredients, all purpose whole wheat flour, cornstarch, salt, cayenne pepper and garlic powder. Then add in the wet ingredients - 1 cup water and sesame oil. Whisk to form a thick batter. The batter should be thick enough to cling to the cauliflower, if it is too thick add a bit of water, tablespoon at a time, till it is the right consistency.
Drop the cauliflower florets into the batter, stir until the pieces are coated. Transfer the cauliflower onto the prepared baking sheet, ensure that there is about ½ inch space between the florets. Bake for 20-25 minutes.
While the cauliflower is baking, prepare the sauce. In a small saucepan combine soy sauce, maple syrup, sesame oil, garlic, ginger, rice vinegar and sriracha. Bring the sauce to a boil over medium heat. Mix cornstarch in the water and add this cornstarch slurry to the sauce and continue to boil for 5 minutes until the sauce is thick and glossy. Take off heat.
Once the cauliflower is baked, remove and let it cool. Transfer the par baked cauliflower to a large bowl, pour about 1/2 cup of the honey garlic sauce. Toss to thoroughly coat the cauliflower.
Arrange the cauliflower once again on the tray and bake for another 20-25 minutes or until the edges become slightly dark. Remove from the oven, brush the remaining sauce, garnish with sesame seeds and scallions, and serve with the creamy chipotle aioli.