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RECIPE: Cauliflower Wings for BC Living "From Scratch" - February 2026

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Cauliflower Wings
for BC Living “From Scratch”
February 2026

If you need a good weekend mid-day snack to go along with whatever sports you’re watching on the TV, this is a super easy, and tasty recipe.  
You can adjust the seasoning of the breading to make it spicier, and you could also coat them in hot sauce of your choice once they’re baked.  
Great vegetarian option for a gameday spread, and you can even swap out some ingredients to make it vegan! 
 
Serves 4-6   

INGREDIENTS:  

- 1 medium to large head of cauliflower, cut into bite-sized pieces  
- 1 small head of garlic  
- 1 cup panko breadcrumbs  
- 1/2 cup parmesan 
- 1 cup milk  
- all-purpose flour (approx. 1 cup)  
To Taste/You can adjust: 
- 1/2 tsp garlic powder  
- 1/2 tsp onion powder  
- 1/4 tsp salt  
- 1/4 tsp pepper  
- 1/4 tsp paprika (optional, more if you want more heat)  
- optional zest of one small lemon  
 
For The Dip 
- juice of one small lemon  
- 1/4 cup buttermilk (you can make your own) 
- 1/4 cup yogurt (plain) or mayo  
- finely chopped parsley and/or chives (approx. 1 tbsp)  
- salt and pepper  
- paprika and/or hot sauce (optional)  
   

INSTRUCTIONS:  
 
To save time roast the head of garlic first (in a foil packet, cutting the top off and drizzling with olive oil – approx. 30mins, at 450) - which allows it time to cool so you don't burn your fingers as well!  

Preheat oven to 450.  
Place an OVEN-PROOF (important), non-stick, cooling/wire rack on a baking sheet.   

In one shallow bowl, add the cup of milk and whisk in the all-purpose flour until paste-like. In a 2nd bowl, combine the panko, onion and garlic powder, paprika, vegan parmesan, salt and pepper, and lemon zest (if using) until thoroughly mixed.  

Dunk the cauliflower florets in the milk/flour and then dredge them in the panko mixture (press it in so it sticks better) and then put them on the cooling rack on top of the baking sheet (you may want to spray it down with cooking spray for extra non-stickiness.  

Bake in the oven for about 20 mins and then flip and bake again for about 15-20 mins until brown and crispy! Keep an eye on them throughout, as some ovens may cook them faster than others.  

While this is baking, make the dip by combining the roasted garlic, lemon juice, buttermilk, yogurt (or mayo), parsley or chives, optional hot sauce/paprika, salt and pepper. You can do this by hand, but I used an immersion blender to make sure it was nicely pureed.  
Pour into a small bowl for dunking once blended.  

Plate the cauliflower on a serving tray with the dip – sprinkle with parsley (optional) and ve sure to serve hot! 

 
GO TEAM! 

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RECIPE: Granola for BC Living "From Scratch"

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Granola
for BC Living - “From Scratch”
January 2026

I’m really trying to focus on making sure I eat breakfast these days, even if it’s just a boring protein shake, but then I decided I needed some more flavor and some crunch in my daily routine. 

I always find when I get bags of granola from the grocery store, it goes stale before I get anywhere near finishing it, and trying to find one that has the exact add-ins that I like is also a challenge... 
...enter, making it from scratch! 

Making homemade granola is incredibly easy and takes very little time and effort. You probably have everything you need in your cupboards already, and the best part is it’s fully customizable!  
 
INGREDIENTS 
 
Dry Ingredients 
- 3 cups of rolled oats (do not use steel cut!) 
- ½ tsp salt  
- 1.5 cups of nuts and/or seeds of your choice (I used pepitas, sunflower seeds, and crushed walnuts) 
- ½ tsp of cinnamon (or a spice mix of your choosing) 
 
Wet Ingredients 
- ½ cup honey 
- 1.5 tsp vanilla extract 
- 1/3 cup avocado oil (can sub in coconut oil) 
 
Other 
- add-ins like dried fruits or chocolate chips 
 
INSTRUCTIONS 
 
Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper. This step is important, or the granola will bake on to the sheet! 
 
In a large bowl, mix the dry ingredients together and then in a separate bowl, mix the wet ingredients together until they are fully blended. 
Pour the wet ingredients into the dry and with a wooden spoon, mix until the granola is evenly coated. 
 
Spread the mixture onto the prepared baking sheet, press it down firmly with the spoon or your hand. 
 
Bake in the oven for 20-25 minutes, checking it after 20, and remove when it has reached the desired color of browning for you. 
 
Let the granola cool on the baking sheet completely (do NOT mix it up) - this will take about an hour. 
Once cool, you can break it into chunks with your hands and mix in any add-ins like dried fruits or chocolate. 
 
Transfer the granola to an airtight container and use within one to two weeks (stored at room temperature) or you can freeze it for a few months - defrosting in the fridge before consumption. 
 
Serve with your favorite yogurt or milk, or just on its own as a quick and healthy snack! 
 
ENJOY! 

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