Crispy & Healthy Vegan Chicken Wings

For the batter, mix all dry ingredients (except for the corn flakes) together in a bowl. Add soy milk and whisk everything until smooth. The batter should be thick and not drip; adjust soy milk and flour if needed.

Preheat oven to 450ºF (230ºC).

Cut cauliflower into bite-size florets. In a bowl, crumble corn flakes finely so they resemble bread crumbs. Dip cauliflower pieces in the batter so that they’re evenly covered (shake off any excess batter), then coat with corn flakes crumbs. Lay on a baking sheet lined with parchment paper (this is important so they don’t stick). Make sure to leave a little bit of space between the cauliflower pieces.

Bake for 20 minutes.

In the meantime, prepare the sauce (if you’re not using ready-made) by putting all sauce ingredients in a bowl and whisking well.

When the 20 minutes have elapsed, take the cauliflower florets out of the oven and scrape them off into a bowl. If you’re impatient, you can eat them right away and simply use the sauce as dip, but we like to bake them for a second round: Coat the florets with the sauce by dipping them in, shaking off any excess sauce, and placing them back on the parchment paper. Bake for another 10 minutes until the cauliflower wings are crisp and browned.