Remove the leaves from the cauliflower, and cut the rest into individual florets (1-2 bites each). Spray a baking tray with oil.

In a mixing bowl, combine the flour, milk, dried herbs, garlic granules, and salt and pepper. Mix thoroughly with a fork until smooth. Throughly toss the cauliflower florets in the batter, then lift up each piece of cauliflower in turn, allow any excess batter to drip off, and place on the baking tray. Don't tip the cauliflower straight onto the baking tray from the bowl, or you'll end up with lots of excess batter on the tray.

Roast the cauliflower at 190°C (Gas Mark 5 / 375°F) for around 20 minutes, until starting to crisp up.

While the cauliflower is roasting, add the BBQ sauce and honey to another bowl, and mix well to combine.

As before, coat each piece of roasted cauliflower in the honey BBQ sauce, allow the excess to drip off, and return to the baking tray (or use a clean baking tray, if needed). Bake for a further 15 minutes, until the cauliflower wings are hot and sticky. You can baste them with a little more honey BBQ sauce after 10 minutes, if you like.

Serve immediately, with a pot of creamy dip.