3 tbsp vegan butter

4 cloves garlic, minced

3/4 cup dijon mustard

1/3 cup agave

1 tablespoon vegan Worcestershire sauce

4 tbsp apple cider vinegar

1/2 teaspoon kosher or sea salt, plus more for seasoning

1/2 teaspoon black pepper, plus more for seasoning

1 tsp turmeric

5 tbsp Siracha 

1 head cauliflower broken up into florets

1 cup all-purpose flour, for dredging

1/2 tsp salt/pepper

1 tbs oil

1/2 tsp garlic

1 cup Panko

Preheat oven to 450 degrees. Break the cauliflower into florets. For the batter combine the flour, garlic, salt/pepper, and almond milk in a bowl. Batter should be on the thicker sider. Set out another bowl and fill with Panko.
Dip the cauliflower into the batter, letting the excess drip off, then dip into the Panko coating them all over. Place onto a baking sheet and bake for 15-20 minutes until golden brown. 
While they bake, make the sauce. Heat a saucepan over medium heat. Melt the vegan butter, and then stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned. Add the remaining ingredients, bring to a boil, whisk and combine, reduce to a simmer for about 3 to 5 minutes or until thickened. Set aside.
Dip the cooled cauliflower wings into the sauce, coating all over, then pop back in the oven for another 10-15 minutes until crispy again. Once cooled, I coated mine in additional sauce just to give them an extra flavor boost and some added shine! (if you're crammed for time, you could just bake once and coat!). Serve with vegan honey mustard dressing!