Sticky Cauliflower Wings

• 1 cup all-purpose flour (250g)
• 1 teaspoon paprika
• 2 teaspoons garlic powder
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 ½ cup milk or milk alternative 
• 1 head cauliflower
• 2 cups panko breadcrumbs

For the sticky sauce

• 2 tbsp oil of choice (sunflower, sesame)
• 4 tbsp soy sauce
• 3 tbsp honey
• 1 tbsp rice vinegar
• 2 tbsp sweet chili sauce
• 2 garlic cloves, minced
• 1 tbsp ginger root, minced or grated
• ¼ cup water
• For the dipping sauce
• 200g sour cream
• 2 spring onions, finely chopped
• S & P
• 3 tbsp apple cider vinegar, or any of your choice.

1. Preheat the oven to 180˚C fan bake.
2. Line an oven proof tray with baking paper.
3. In a large bowl, add the flour, paprika, garlic powder and milk, and stir until well-combined. Add more milk if needed. (like a thin pancake batter)
4. Break the head of cauliflower into florets, about 4 cm wide. Add the florets to the batter, making sure each piece is evenly coated. 
5. Mix your panko breadcrumbs with S & P and coat every cauliflower floret.
6. Place on the baking tray and bake for about 15 min turning them half way, bake for another 15 mins until golden brown and crispy.
7. Meanwhile, In a pan over medium-high heat, mix all the sauce ingredients.  Bring to a boil, then a simmer for about 5 minutes until the sauce begins to thicken up. If too thick, just add some water. Remove from heat and allow to cool.
8. When wings are ready and crispy, toss them in the sauce. 
9. Serve with the sour crem & spring onion dipping sauce, BON APPETIT!!