Ingredients (for 4 people)

For the hot wings:

• 1 head of cauliflower
• 100 gr all-purpose flour
• 180 ml unsweetened plant-based milk (e.g. soy or oat milk)
• 60 ml water
• 2 tsp garlic powder
• 1,5 tsp paprika powder
• Salt and pepper to taste 
• Breadcrumbs
• 250 ml barbecue sauce 
• 1 tsp sriracha sauce (optional)

For the garlic sauce:

• 1 bulb of garlic
• 5-6 tbsp vegan mayonnaise (e.g. Mayolijn by Remia)
• 5-6 tbsp unsweetened plant-based yoghurt (e.g. soy yoghurt)
• Salt and pepper to taste
• Paprika powder (optional)
• Chives (fresh or dried, optional)

Procedure

1. Cut the garlic bulb in half horizontally and wrap it in a piece of aluminium foil. Set apart. 
2. Preheat the oven at 180 degrees Celsius. Meanwhile, cut the cauliflower into florets. 
3. Mix the flour, garlic powder, paprika powder, salt, and pepper. Add the plant-based milk and water and mix well to make a smooth batter. Fill a deep plate or bowl with breadcrumbs.
4. Dip the cauliflower florets in the batter first and then in the breadcrumbs. Make sure that they are completely covered. 
5. Spread out the florets on a baking tray. Make sure the florets don’t touch to make them extra crispy. Put the garlic on the trey with the cauliflower and bake everything for 20 minutes in the oven. 
6. Mix the barbecue sauce with the sriracha sauce in a big bowl. Take the cauliflower out of the oven and add into the bowl with the sauce. Stir gently so that every floret is covered with a thin layer of sauce. Spread out on the baking tray again and bake for another 25 minutes until the wings are crispy.
7. Finally, make the garlic sauce: take the garlic out of the oven and remove the aluminium foil and peels. Put the garlic in a blender or a high bowl if you’re using a hand blender.
8. Add the plant-based yoghurt and mayonnaise and, if you like, salt, pepper, and paprika powder to taste.
9. Blend into a smooth sauce. Taste it and add more yoghurt and/or mayonnaise if needed. Lastly, add some chives to the sauce and mix with a spoon.

Enjoy!