Cauliflower: Make sure to cut the cauliflower into bite-sized florets so that they can easily be easily. Also, blanching the cauliflower florets in hot water helps to make it tender so it is already pre-cooked before being fried later.

Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gf blend that is made up of heavier flours (such as garbanzo bean flour).

Spices: I’ve used a combination of garlic powder, smoked paprika, and ground black pepper for flavor.

Eggs: The eggs help to bind the ingredients together, so make sure to use them. Alternatively, if you are allergic to eggs or would simply prefer to keep this recipe vegan or egg-free, you can use an egg-replacer or aquafaba instead.

Cornmeal: Cornmeal adds a nice crunchy texture as well as gives these cauliflower wings a lovely golden brown color.

Yogurt: I used plain unsweetened dairy-free yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular plain yogurt instead.

Garlic: Fresh minced garlic adds plenty of flavor to this yogurt sauce.

Dill: Freshly chopped dill adds flavor and taste to the yogurt dipping sauce. However, feel free to use other types of fresh herbs if you prefer (such as parsley, cilantro, chives, thyme, etc).