First, preheat the oven to 450F and line a baking sheet with parchment or a silicone mat.

Next, cut the cauliflower into small florets, rinse well, and dry.

In a shallow bowl, whisk together the flour, nondairy milk, and all the seasonings. Batter should be thick but not glue-y.

In a separate shallow bowl, place the Panko breadcrumbs.

Dip each piece of cauliflower in the batter, dripping off the excess, then roll around in the Panko and place on prepared baking sheet. Repeat with all.

Bake cauliflower wings for 30-35 minutes, until golden brown and crisp.

While cauliflower bakes, prepare the garlic sauce. In a large bowl, combine the melted vegan butter, olive oil, garlic powder, salt, and parsley. Add in the fresh garlic {I find that using a microplane to grate it finely works best} and mix it all together.

When the cauliflower is cooked, toss it in the prepared garlic sauce, then place back on baking sheet and bake for another 5-6 minutes.

Serve immediately with ranch for dipping!