Ultimate Cauliflower Wing Sampler Platter
[Vegan, Gluten-Free]

To Make the Cauliflower Wings:

1. Preheat oven to 400°F. Line a large baking pan with parchment paper or sil-pat. You can spray a tiny bit of avocado oil on the parchment as well (optional).
2. Combine dry ingredients in a very large bowl and whisk in the soy milk.
3. Add the cauliflower florets and mix with hands until florets are coated. Spread them out on the pan and bake for about 35 minutes or until golden/lightly brown on the edges and the cauliflower is tender.
4. While the cauliflower is baking, mix up your sauces. Whisk together the ingredients for each in a separate bowl. Choose organic ingredients whenever possible.

To Coat the Cauliflower Wings:

1. Grab 3 large bowls, or just use one and rinse between sauces. Remove the baked cauliflower from the oven and carefully use a spatula to transfer 1/3 of it to one of the bowls.
2. Pour in one flavor of sauce and stir to coat the “wings.” Place the saucy wings back on the pan. Repeat with the remaining sauces and bake for another 5 minutes
3. Remove from oven and enjoy with the cashew ranch dip or another dip.

To Make the Cashew Ranch Dip:

1. Blend all ingredients in a high speed blender. Taste and adjust seasonings as desired.
2. Chill in the fridge for an hour or two to allow flavors to develop. Store in the fridge in an air tight container for up to a week.