Step 1

First, preheat the oven to 450F and line a baking sheet with parchment or a silicone mat.

Step 2

Next, cut the cauliflower into small florets, rinse well, and dry.

Step 3

In a shallow bowl, whisk together the flour, nondairy milk, and all the seasonings. Batter should be thick but not glue-y.

Step 4

In a separate shallow bowl, place the Panko breadcrumbs.

Step 5

Dip each piece of cauliflower in the batter, dripping off the excess, then roll around in the Panko and place on prepared baking sheet. Repeat with all.

Step 6

Bake cauliflower wings for 30-35 minutes, until golden brown and crisp.

Step 7

While cauliflower bakes, prepare the garlic sauce. In a large bowl, combine the melted vegan butter, olive oil, garlic powder, salt, and parsley. Add in the fresh garlic {I find that using a microplane to grate it finely works best} and mix it all together.

Step 8

When the cauliflower is cooked, toss it in the prepared garlic sauce, then place back on baking sheet and bake for another 5-6 minutes.

Step 9

Serve immediately with ranch for dipping!