Vegan Teriyaki Cauliflower Wings

First make your dipping sauce. I mix together the nondairy milk, flour, and spices in a medium bowl. Whisk it to ensure no clumps of flour remain.

Add a small portion of your panko bread crumbs to a lipped plate or wide bowl. Don't add them all at once (sometimes the dipped cauliflower will drip and make the other crumbs wet, making it hard for them to adhere).

Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). You can also use an air fryer for this but it may take a bit longer (you may have to work in batches since it's best to cook these in a single layer).

After cutting your cauliflower into large florets, you can put together your dipping and rolling station. I like to organize it so I work left to right (if you're a lefty you may want to reverse it!). I put the the bowl of cauliflower florets on the far left, then the dipping sauce, then the panko, and finally the lined pan.

Using a fork or your fingers (you'll want to rinse either often), dip a floret first in the dipping sauce and make sure all sides get covered. Let it drip a moment. Next, dredge it in the panko so all sides are covered. Then place it on the pan and repeat.

Place the tray in the oven for 15 minutes. Remove it, flip each wing (you may need a fork or small cookie spatula to help you (at this point they might stick a little but that's OK). Cook 15 more minutes.

Remove them from the oven and using a fork, spoon, or tongs, dunk each cauliflower wing in the teriyaki sauce or whichever sauce you are using. Bake one more time for about 5 minutes.

Serve how you like--either in a bowl on their own with a sprinkle of sesame seeds and green onion, atop rice, with noodles, or anything you like!

These wings taste best fresh, but will last in your fridge up to 5 days. I recommend reheating in the oven or an air fryer.