To make the cauliflower wings
Pre heat a frying pan with oil at 180°C/350°F/gas mark 4 (or number 7 on an induction stove).
Cut cauliflower into bite sized pieces (florets).
In a large bowl, add the oat milk, apple cider vinegar, flour, garlic powder, smoked paprika, ground cumin, chilli powder, black pepper and salt. Whisk until well combined.
Add the cauliflower to the batter in the bowl, and toss to combine. Remove the pieces of cauliflower, one by one, and tap off the excess batter a few times on the side of the bowl. Place on a tray in preparation for shallow frying.
Fry the cauliflower pieces for 2-3 minutes. Flip them over and fry for 2 more minutes, until golden brown, then take out and place on a couple of sheets of kitchen roll to remove the excess oil.
Brush BBQ sauce/hot sauce on each cauliflower wing, or toss the florets with the sauce in a large bowl, then put on a serving plate.
To make the ranch dip
Place the vegan mayo/coconut yoghurt in a bowl then mix in the garlic powder, black pepper and sea salt with a whisk.
Add the chopped parsley and chopped dill.
If you’re using coconut yoghurt rather than mayo, add 2 tablespoons of apple cider vinegar.