# Ingredient List:
→ Cauliflower wings
01 - 1 large head cauliflower, separated into bite-sized florets
02 - 3/4 cup all-purpose flour
03 - 1 tablespoon cornstarch
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon ground black pepper
08 - 3/4 cup unsweetened plant-based milk (almond, soy, or oat)
09 - 1 cup panko breadcrumbs
→ BBQ glaze
10 - 3/4 cup vegan BBQ sauce
11 - 1 tablespoon maple syrup (optional)
→ Vegan ranch dip
12 - 1/2 cup vegan mayonnaise
13 - 1/4 cup unsweetened plant-based milk
14 - 1 tablespoon fresh lemon juice
15 - 1 teaspoon apple cider vinegar
16 - 1/2 teaspoon garlic powder
17 - 1/2 teaspoon onion powder
18 - 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
19 - 1 tablespoon chopped fresh chives (or 1 teaspoon dried)
20 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Place an oven rack in the upper-middle position and preheat oven to 425°F. Line a large baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, whisk together all-purpose flour, cornstarch, garlic powder, smoked paprika, salt, and black pepper. Gradually whisk in the plant-based milk until a smooth, slightly thick batter forms.
03 - Working with a few florets at a time, dip each piece into the batter, allowing excess to drip off, then press into panko breadcrumbs to coat evenly. Arrange coated florets in a single layer on the prepared baking sheet without crowding.
04 - Bake the coated florets for 20 minutes, flipping once halfway through to promote even browning and crisping.
05 - While the florets bake, combine the vegan BBQ sauce and maple syrup in a small bowl and stir until smooth.
06 - Remove the tray from the oven. Using tongs, toss each floret in the BBQ glaze until well coated, return them to the sheet in a single layer, and bake an additional 12 to 15 minutes until sauce is caramelized and edges are crisp.
07 - While the glazed florets finish, whisk together vegan mayonnaise, plant-based milk, lemon juice, apple cider vinegar, garlic powder, onion powder, dill, chives, salt, and pepper in a bowl until smooth and creamy. Adjust seasoning to taste.
08 - Let the wings rest for a couple of minutes on the baking sheet, then transfer to a platter. Serve hot with the vegan ranch dip and optional celery and carrot sticks.
