Step 1

Heat the oven to 350 °F.

Step 2

Carefully cut the cauliflower into bite-sized florets.

Step 3

In a large bowl, combine the all-purpose flour, the plant-based milk, the water, the garlic power, the paprika powder, the salt, and the black pepper.  Stir until well combined. For a gluten-free version substitute the all-purpose flour with chickpea flour (also omit the water if using chickpea flour).

Step 4

Dip the florets into the batter, so they’re completely coated.

Step 5

Roll them in the panko breadcrumbs. Omit this step for a gluten-free version. However, they’re way crispier with the panko breadcrumb coating.

Step 6

Line a baking sheet with parchment paper and lay the cauliflower florets on the baking sheet. Don’t put them on top of each other. Bake for 25 minutes at 350 °F.

Step 7

Transfer the cooked cauliflower wings to a bowl. Combine the BBQ  sauce with a teaspoon sriracha sauce and pour it over the baked cauliflower wings. Evenly coat them from all sides by stirring them a few times.

Step 8

Put the coated hot wings back on a baking sheet lined with parchment paper. Bake again for 20 minutes at 350 °F.

Step 9

Serve immediately and sprinkle with the green onions and serve with vegan aioli or vegan ranch sauce. Enjoy!