1

Preheat the oven to 425°F and line a baking sheet with parchment paper.

2

Add the eggs to a shallow bowl and whisk. In another shallow bowl, combine the breadcrumbs, half of the salt, half of the garlic powder, half of the onion powder and half of the smoked paprika.

3

Dip each piece of cauliflower into the eggs and then into the breadcrumb mix. Make sure each piece is coated. Place onto the baking sheet.

4

Cook for 20 to 25 minutes, or until browned, flipping halfway through.

5

While the cauliflower is cooking, make the ranch dip by combining the mayonnaise, lemon juice, remaining salt, garlic powder, onion powder, smoked paprika and dried dill. Taste and add more seasoning if desired. Set aside.

6

Remove the cauliflower wings from the oven and brush the hot sauce all over until they are fully coated in sauce.

7

Serve with the ranch dip and enjoy!

8

Notes: Instead of using eggs, you can use avocado oil. Start with ½ cup and add more as needed. You can also swap the vegan mayonnaise for regular mayonnaise.