Cooking Time: 50 mins

Servings 4


For the cauliflower wings:

1 small head of cauliflower

3/4 cup all-purpose flour

3/4 cup soy milk

1/4 cup water

3/4 cup panko bread crumbs

2 teaspoons garlic powder

2 teaspoons paprika powder

1 cup BBQ-sauce



1 small romaine lettuce, chopped

1/4 small red cabbage, cut into stripes

1 avocado, cut into stripes

juice from one lime

green onions, cut into rings

fresh cilantro

6 medium corn or flour tortillas

1 cup unsweetened soy yogurt

1-2 cloves of garlic, minced




Set the oven’s temperature to 350 degrees Fahrenheit.
Combine the flour, plant-based milk, water, salt, black pepper, garlic powder,
and paprika powder in a sizable mixing bowl.
Cut the cauliflower into bite-sized florets.
The batter should be used to completely coat the florets.
To coat, roll each piece in panko breadcrumbs (omit this step for a gluten-
free version and use chickpea flour instead of all-purpose flour).
The cauliflower florets should be placed on a baking pan that has been lined
with parchment paper.
They shouldn’t be stacked on top of one another.
Cooking time is 25 minutes.
Take out of the oven, then brush with BBQ sauce.
Spread the coating out evenly.
Put them back onto the baking sheet.
Drizzle some sriracha sauce on top or include it into the BBQ sauce before
coating the cauliflower wings to make them hotter.
Add 25 more minutes to the baking process.
Add salt and pepper and combine all the ingredients for the yogurt garlic
Serve the cauliflower wings with lettuce, red cabbage, green onions, cilantro,
and avocado on soft tortillas.
Serve with the yogurt garlic sauce and fresh lime juice drizzled over top.