Step 1

Preheat oven to 450°F and line baking sheet with parchment paper. This makes clean up much easier because clean-up is a breeze.

Step 2

Cut the cauliflower florets into small bite-size pieces. I like to make mine a little chunky, but you can cut them as small or large as you like.

Step 3

For this cauliflower wing batter, you want it to be nice and thick with a little bit of seasoning so it will stick to the cauliflower bites. Combine flour, non-dairy milk, and spices in a bowl, and whisk together.

Step 4

Coat each cauliflower bite in the batter. I simply put a handful of them in the bowl at one time and roll them around until coated.

Step 5

Pour the dry bread crumbs in a large bowl or even in a gallon-sized storage bag. As you batter each cauliflower bite in the bowl of batter, then toss them into the bread crumbs and roll (or shake if using bag) to coat evenly. I do this in batches.

Step 6

These vegan wings are going to need to go into the oven twice to get the texture and crunch desired.

Step 7

Place battered and breaded cauliflower bites on a baking sheet and bake for approximately 20 minutes, until brown and crispy. You’ll be surprised how crunchy these get.

Step 8

While the cauliflower wings are baking, place some barbecue sauce in a medium-size bowl. Remove cauliflower bites from the oven, and dip each piece into barbecue sauce. I used a fork to roll the chunks around in the sauce.

Step 9

Once they are coated well in bbq sauce and placed back on the baking sheet, it’s time to rebake them for another 15-20 minutes.

Step 10

When they are done, remove from the oven and allow them to cool. Serve warm or even at room temperature.