You might already have a favorite recipe for Buffalo wings, but if you're looking for a vegetarian spin on this football-watching classic, or are craving the Alamo Drafthouse snack, consider these cauliflower bites from Ian Theasby and Henry David Firth, the creators of "Bosh," an online web show about plant-based cooking. Their new book, "Bosh! Simple Recipes. Amazing Food. All Plants." (HarperCollins Publishers, $27.50), features bright dishes bursting with color and flavor that are meant to appeal to meat eaters and vegans alike. These "wings" are baked instead of fried, and they are served with a cashew-based, ranch-inspired dip.

Cauliflower Buffalo Wings

These delicious wings taste naughty but are actually healthy since they’re baked. The spices are gorgeously deep, and the panko breadcrumbs give a crunchy coating that contrasts nicely with the smooth cauliflower. It’s the perfect starter or dish to share with friends. We promise, you’ll love it.

— Ian Theasby and Henry David Firth

1 large head of cauliflower
1 cup plus 2 tablespoons all-purpose flour
1 1/4 cups unsweetened plant-based milk
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup panko breadcrumbs
8 tablespoons dairy-free butter or spread
3/4 cup Buffalo hot sauce
For the ranch sauce:
5 ounces cashews
2/3 cup unsweetened plant-based milk
1 tablespoons lemon juice
2 teaspoons garlic powder
3/4 teaspoon salt
1/4 teaspoon black pepper
Handful fresh parsley
4 chives

Heat oven to 350 degrees. Line 2 baking sheets. Bring a small saucepan of water to a boil over high heat. Add the cashews to the pan of boiling water and boil for 15 minutes, then drain and run under cold water to cool slightly.

Meanwhile, break the cauliflower into florets and cut the stem into bite-sized pieces. Put the flour, plant-based milk, garlic powder, onion powder, cumin, paprika, salt and pepper into a bowl and whisk to a batter. Pour the panko breadcrumbs into another bowl and rub them between your thumb and fingers to break into slightly smaller breadcrumbs.

Tip the cauliflower into the batter and toss to coat. Transfer to the bowl of breadcrumbs, a few pieces at a time, and toss gently until well coated. Spread the cauliflower pieces over the lined baking sheets and bake for 20 minutes. Meanwhile, melt the dairy-free butter in the microwave and stir in the hot sauce.

After 20 minutes, remove the pans from the oven, drizzle with the butter/hot sauce, and carefully roll the cauliflower around until the pieces are fully coated. Put the pans back in the oven for 20 to 25 minutes, until a sharp knife glides into the thickest parts of the cauliflower and the outsides are really golden brown and crispy. Remove from the oven.

While the cauliflower is cooking, put all the ingredients for the ranch sauce except for the herbs into the food processor or blender and whizz for 1 to 2 minutes until smooth and creamy.  Transfer to a serving bowl. Finely chop the parsley and chives and add most of them to the sauce, reserving a little for garnish.

Serve the cauliflower wings while they’re still hot on a serving plate, sprinkled with the remaining herbs and with the ranch sauce on the side. Serves 2 to 4.

— From "Bosh! Simple Recipes. Amazing Food. All Plants." by Ian Theasby and Henry David Firth (HarperCollins Publishers, $27.50)