Soft and tender on the inside and crispy on the outside, these cauliflower “wings” are so close to the real deal it’s hard to believe!
Preheat oven to 450°F. Line a baking sheet with parchment paper.
Working lengthwise, slice off a ¼ inch thick piece from one side of the yam. Then, turn the yam onto the flat side so it’s more stable. Continue cutting the yam into ¼ inch pieces, and then cut the pieces into thin fries.
Toss the yam fries in the Vegano Fries Seasoning and 2 tbsp of oil and add to the baking sheet, filling 1/2 of the sheet.
Remove the cauliflower leaves and cut into 1 inch florets.
Toss the cauliflower with the Vegano Cauliflower Coating, making sure to cover the cauliflower pieces entirely. Add the cauliflower to the baking sheet, making sure the pieces aren’t touching.
Bake the yam fries and cauliflower for 25 minutes. Turn the yam fries halfway through, but do not turn the cauliflower.
Peal the carrots and wash the celery. Cut celery and carrots into bite sized slices. To assemble, distribute the cauliflower wings and yam fries on two plates. Serve with Vegano Spinach Ranch Dip.