Instructions

• Make the spicy ranch: in a small bowl whisk together the Greek yogurt, adobo sauce, lemon juice, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp dried dill, 1 tsp chives (fresh or dried), 1 tsp dried parsley and 1/4 tsp salt. Add 2 to 3 Tbsp water a little at a time until the dip reaches your desired consistency. Cover and set aside or refrigerate until serving.
• Preheat your cooker to 400°F: preheat the air fryer to 400°F if using, or preheat the oven to 400°F if baking.
• Prepare coating stations: in one bowl whisk the 2 eggs. In a second bowl combine the 1 1/2 cups whole wheat panko breadcrumbs, 1 tsp paprika, 1/2 tsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt and 1/4 tsp pepper; mix to combine.
• Bread the cauliflower: working with a few florets at a time, dip each cauliflower floret in the beaten eggs, turning to coat completely, then press into the panko mixture to fully coat. Shake off any excess breadcrumbs and place each coated floret in a single layer on the air fryer rack or on a baking sheet. Do not overcrowd; you may need to work in batches.
• Air-fryer cooking option: place a single layer of coated florets in the air fryer and cook at 400°F for 6 minutes. Flip the florets and cook another 6 minutes, or until golden and crispy. Repeat with any remaining batches.
• Oven cooking option: place the coated florets in a single layer on a baking sheet (do not overcrowd) and bake at 400°F for 20 minutes, flipping the florets once about halfway through (around 10 minutes), or until golden and crispy.
• Make the honey garlic sauce while the cauliflower cooks: in a small saucepan combine 1/3 cup honey, 3 Tbsp lower-sodium soy sauce, 1 Tbsp rice vinegar, 4 cloves minced garlic and 1 tsp fresh grated ginger. Warm over medium heat until it begins to simmer.
• Thicken the sauce: in a small bowl whisk the 1 Tbsp cornstarch with a small amount of the reserved 2–3 Tbsp water (use just enough to make a smooth slurry). Whisk the slurry into the simmering honey garlic mixture and continue to simmer, stirring, for about 4–5 minutes until the sauce thickens. Remove from heat.
• Coat the wings: when the cauliflower florets are cooked, transfer them to a large bowl or leave on the baking sheet and pour the hot honey garlic sauce over them. Toss gently until each piece is evenly coated.
• Serve: transfer the sauced cauliflower wings to a serving platter, sprinkle with sesame seeds and chopped green onions if using, and serve with the spicy ranch.