Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
In a small bowl, combine the flaxseed meal and water and allow to sit for 10 minutes until jelled.
In another small bow, combine the almond milk and apple cider vinegar. Allow to sit for 10 minutes to form a "buttermilk".
In a large bowl combine the chickpea flour, salt, garlic powder, paprika, pepper, and cayenne. Whisk to combine.
Add the prepared flaxeggs, vegan buttermilk, and pickle juice to the dry ingredients. Whisk until smooth.
Gently dip the cauliflower florets into the batter turning several times to ensure even coating. Place on the prepared baking sheet and continue coating the cauliflower.
Bake the cauliflower wings for 20-25 minutes. They are finished once the batter has set and is a light golden-brown color. Allow to cool slightly before serving.