# What You Need:
→ 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 black pepper
08 - 3/4 cup unsweetened plant milk (almond, soy, or oat)
09 - 1 cup panko breadcrumbs
→ BBQ sauce
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 milk
14 - 1 tablespoon 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 black pepper to taste
# How To Make It:
01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, cornstarch, garlic powder, smoked paprika, salt, and black pepper; stir in the plant milk until a smooth, slightly thick batter forms.
03 - Working in batches, dip each cauliflower floret into the batter, shake off excess, then press into the panko breadcrumbs to evenly coat; arrange the coated florets in a single layer on the prepared sheet.
04 - Bake the coated florets for 20 minutes, turning once halfway through to promote even browning and crispness.
05 - While the cauliflower bakes, combine the vegan BBQ sauce and maple syrup (if using) in a small bowl and whisk until smooth.
06 - Remove the tray from the oven and, using tongs, toss each floret in the BBQ glaze so they are evenly coated.
07 - Return the glazed florets to the oven and bake for an additional 12–15 minutes, until the glaze is caramelized and the exterior is crisp.
08 - While the florets finish baking, whisk together the vegan mayonnaise, plant milk, lemon juice, apple cider vinegar, garlic powder, onion powder, dill, chives, and seasoning until smooth; adjust salt and pepper to taste.
09 - Transfer the hot BBQ cauliflower to a platter and serve immediately with the chilled vegan ranch and optional celery and carrot sticks.
