Cauliflower Wings
for BC Living “From Scratch”
February 2026
If you need a good weekend mid-day snack to go along with whatever sports you’re watching on the TV, this is a super easy, and tasty recipe.
You can adjust the seasoning of the breading to make it spicier, and you could also coat them in hot sauce of your choice once they’re baked.
Great vegetarian option for a gameday spread, and you can even swap out some ingredients to make it vegan!
Serves 4-6
INGREDIENTS:
- 1 medium to large head of cauliflower, cut into bite-sized pieces
- 1 small head of garlic
- 1 cup panko breadcrumbs
- 1/2 cup parmesan
- 1 cup milk
- all-purpose flour (approx. 1 cup)
To Taste/You can adjust:
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika (optional, more if you want more heat)
- optional zest of one small lemon
For The Dip
- juice of one small lemon
- 1/4 cup buttermilk (you can make your own)
- 1/4 cup yogurt (plain) or mayo
- finely chopped parsley and/or chives (approx. 1 tbsp)
- salt and pepper
- paprika and/or hot sauce (optional)
INSTRUCTIONS:
To save time roast the head of garlic first (in a foil packet, cutting the top off and drizzling with olive oil – approx. 30mins, at 450) - which allows it time to cool so you don't burn your fingers as well!
Preheat oven to 450.
Place an OVEN-PROOF (important), non-stick, cooling/wire rack on a baking sheet.
In one shallow bowl, add the cup of milk and whisk in the all-purpose flour until paste-like. In a 2nd bowl, combine the panko, onion and garlic powder, paprika, vegan parmesan, salt and pepper, and lemon zest (if using) until thoroughly mixed.
Dunk the cauliflower florets in the milk/flour and then dredge them in the panko mixture (press it in so it sticks better) and then put them on the cooling rack on top of the baking sheet (you may want to spray it down with cooking spray for extra non-stickiness.
Bake in the oven for about 20 mins and then flip and bake again for about 15-20 mins until brown and crispy! Keep an eye on them throughout, as some ovens may cook them faster than others.
While this is baking, make the dip by combining the roasted garlic, lemon juice, buttermilk, yogurt (or mayo), parsley or chives, optional hot sauce/paprika, salt and pepper. You can do this by hand, but I used an immersion blender to make sure it was nicely pureed.
Pour into a small bowl for dunking once blended.
Plate the cauliflower on a serving tray with the dip – sprinkle with parsley (optional) and ve sure to serve hot!
GO TEAM!
