Crispy Cauliflower Wings (with Sticky Sauce)

Preheat oven to 425ºF (use convection if you have it). Line a large baking sheet with parchment paper.

Whisk together flour, baking powder, salt, and pepper in a very large bowl. Add milk and stir just to combine. Add cauliflower and toss to coat evenly in the batter.

In a separate bowl, stir together panko and oil to evenly moisten. Sprinkle into the cauliflower bowl and toss to coat (it won’t be perfectly even).

Spread cauliflower in a single layer on the prepared pan, making sure the pieces don’t touch. Bake for about 30 minutes, flipping halfway, until the coating is golden brown and the cauliflower is tender in the middle.

Meanwhile, make the sauce. Heat oil in a small saucepan over medium heat and add garlic. Cook for 2 minutes, then add the water and brown sugar.

Whisk cornstarch with soy sauce in a small bowl until smooth, then whisk this into the saucepan. Bring the mixture to a boil, then reduce heat and simmer for about 2 minutes, until the sauce is glossy and thickened.

Just before serving, gently reheat the sauce on low and pour over the cauliflower, tossing until coated. Top with green onion to serve.