Cauliflower "wings"

From down south to Asia…

1 head of cauliflower

1 C. flour (I used a gluten-free all-purpose flour substitutes cup for cup)

1 C. plant-based milk

1 tsp. hot sauce

Salt and pepper to taste.

Preheat oven to 425. Cut the florets from a washed cauliflower. Mix the hot sauce and milk in a bowl. Put the flour into a bowl and season with salt and pepper. Dip each floret in the milk, then in flour, then spray with a light coat of cooking spray (I use a coconut oil spray). Place on a cookie sheet. Bake for 15-20 minutes. While baking, make your sauces.

For the Southern hot sauce melt 1/2 C. vegan butter and add in 1/4 C. Olive oil. Then mix into the pot 1 tsp. smoked paprika and 1 tsp. garlic powder. Add 2 Tbsp hot sauce or more to your tastes. Set aside.

For the Asian sauce mix together in a large bowl 1/4 C. olive oil, `1/4. Soy sauce and 1 Tbsp. tahini and 1 tsp. ground ginger.

Each sauce makes enough to cover one head of cauliflower. Once the florets are done cooking, toss them in your sauce and serve warm. I served min with carrot and celery sticks and creamy vegan garlic dressing as a dip.

Souther hot (L), Asian (R)