Step 1

Preheat the oven to 450 degrees.

Step 2

Wash and dry the cauliflower and cut into large florets. I think of it like I'm making them "3 bite" sized. Leave the florets in a colander to dry completely while you make the batter.

Step 3

In a mixing bowl, combine the chickpea flour, salt, garlic powder, and dried celery seed. Mix well and add the amond milk (The batter should look like a bit like pancake batter) Set aside.

Step 4

In another bowl, add the panko, garlic powder, onion powder, salt, and pepper. Mix well and set aside.

Step 5

Then line two large cookie sheets with parchment or a non-stick baking liner and dip the florets into the batter. Use a fork to lift the cauliflower out of the batter and let the excess drip back into the bowl. Then place the floret into the bowl of panko and cover evenly with the breadcrumbs. Again, remove with a fork and let the excess fall back into the bowl. Place on the cookie sheet and repeat with the remaining cauliflower. Tip: this is optional, but I find that lightly misting the cauliflower wings with a thin layer of olive or avocado oil promotes even browning.

Step 6

Bake for about 20-25 minutes, turning half way through for even crispiness. In the meantime prep the wing sauce.

Step 7

Combine Frank's Red Hot with vegan butter, garlic powder, and vinegar. Mix well and set aside. See notes below for more sauce options.

Step 8

Remove the wings from the oven and working quickly, coat each floret in the wing sauce and place it back on the cookie sheet. Bake for another 15-20 minutes or until crispy. Serve immediately with ranch for dipping and cool, crunchy celery sticks. My homemade vegan ranch recipe is linked in the notes so that you could easily print both recipes out all on one page. I hope you enjoy these wings! Happy cooking 😊