# What You’ll Need:
→ For the Cauliflower Wings
01 - 1 large head cauliflower, cut into bite-sized florets
02 - 3/4 cup all-purpose flour
03 - 1 tbsp cornstarch
04 - 1 tsp garlic powder
05 - 1 tsp smoked paprika
06 - 1/2 tsp salt
07 - 1/2 tsp black pepper
08 - 3/4 cup unsweetened plant milk (e.g., almond, soy, oat)
09 - 1 cup panko breadcrumbs
→ For the BBQ Sauce
10 - 3/4 cup vegan BBQ sauce (store-bought or homemade)
11 - 1 tbsp maple syrup (optional, for extra sweetness)
→ For the Vegan Ranch Dip
12 - 1/2 cup vegan mayonnaise
13 - 1/4 cup unsweetened plant milk
14 - 1 tbsp lemon juice
15 - 1 tsp apple cider vinegar
16 - 1/2 tsp garlic powder
17 - 1/2 tsp onion powder
18 - 1 tbsp chopped fresh dill (or 1 tsp dried)
19 - 1 tbsp chopped fresh chives (or 1 tsp dried)
20 - Salt and pepper to taste
# How to Prepare:
01 - Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, cornstarch, garlic powder, smoked paprika, salt, and black pepper. Stir in plant milk until you have a smooth batter.
03 - Dip each cauliflower floret into the batter, shake off excess, then coat in panko breadcrumbs. Arrange on the prepared baking sheet in a single layer.
04 - Bake for 20 minutes, turning midway for even crisping.
05 - Meanwhile, mix BBQ sauce and maple syrup (if using) in a small bowl.
06 - After 20 minutes, remove cauliflower from the oven. Using tongs, coat each floret generously with BBQ sauce.
07 - Return the cauliflower to the oven and bake for an additional 12-15 minutes, until crispy and caramelized.
08 - While wings bake, make the ranch: whisk together vegan mayonnaise, plant milk, lemon juice, vinegar, garlic powder, onion powder, dill, chives, salt, and pepper in a bowl until smooth.
09 - Serve the hot BBQ cauliflower wings with vegan ranch dip on the side.
