Serves: 2-4


  • 1 large cauliflower, separated into bite-sized florets
  • 1 cup of all-purpose flour (see tip)
  • 1/4 -1/2 cup of water or beer
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of smoked paprika
  • 1/4 teaspoon of salt
  • 1 cup of breadcrumbs
  • 1 teaspoon of olive or vegetable oil
  • 1 tablespoon of sesame seeds
  • 4 springs of green onions, sliced


  • 3/4 to 1 cup of smokey vegan BBQ sauce
  • 1-2 tablespoons of hot sauce (I use Frank’s Red Hot)


  1. Prepare a baking sheet with parchment paper.
  2. Preheat oven to 400°F.
  3. In a large bowl, whisk together flour, water and spices to make a batter. If the mixture is too thick, add more water one tablespoon at a time.
  4. In a separate bowl, mix the breadcrumbs and oil.
  5. Add cauliflower to the batter. Using a wooden spoon, mix until well coated, then dip each floret into the breadcrumbs one at a time. Place onto the baking sheet.
  6. Bake for 25 minutes. While baking, prepare the sauce in a large bowl.
  7. Remove wings from the oven and add to the sauce. Using a wooden spoon, mix gently until all pieces are well coated.
  8. Transfer to a serving dish, sprinkle with sesame seeds and green onion.
  9. Serve with vegan ranch.

Tip: for crispier wings substitute all purpose flour with rice flour.