Now that football season is underway, there’s an appropriate excuse to, at least once a week, eat a meal that consists strictly of hors d’oeuvres. Wings, dips, flatbreads, hot dogs wrapped in puff pastry — all are essential dishes of the weekends that lie ahead.

My friends and loved ones represent all types of food restrictions and aversions — from vegetarians to paleo dieters, the lactose intolerant to cheesemonger wannabees, the food preferences of my circle vary. It’s hard to make just one appetizer that will appeal to all audiences.

In this recipe, florets of cauliflower are transformed to replicate boneless chicken wings. And while it lacks the deep fried flavor of the dish it’s modeled after, it’s for the best: The sweet and savory balsamic glaze is delicious and coats each lightly breaded piece. Eaters who avoid gluten can simply substitute rice flour for the breading and tamari for the soy sauce. Carnivores and vegans alike will love this finger food.

Balsamic Glazed Cauliflower “Wings”

Adapted from Cupcakes and Kale Chips

¼ cup balsamic vinegar

2 tablespoons soy sauce

¼ cup brown sugar

1 clove garlic, crushed

1 teaspoon finely minced fresh rosemary

½ cup whole wheat flour

½ cup almond milk

1 large head cauliflower, trimmed and separated into florets

Salt and pepper, to taste

Preheat your oven to 450°F and spray a baking sheet with oil or cooking spray. Whisk together vinegar, soy sauce, brown sugar, garlic and rosemary in a bowl. Set aside. In another bowl, mix flour and milk until smooth. Add cauliflower pieces to batter and toss until coated. Arrange the cauliflower on the baking sheet in a single layer and bake for 20 minutes. Remove baking sheet from oven and pour sauce over cauliflower, lightly toss. Return to oven and cook for 5 more minutes. Remove again, and turn each piece. Cook for 5 more minutes. Remove and serve, seasoned with salt and pepper.