Irresistible Teriyaki Cauliflower Wings That Everyone Craves

Delicious Teriyaki Cauliflower Wings that combine sweet and savory flavors, perfect for appetizers or healthy snacks.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 wings

Course: Appetizers

Cuisine: Asian, Vegan

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cauliflower Wings

1 head Cauliflower cut into florets
1 cup Flour gluten-free flour can be used
1 cup Plant-based Milk almond or soy milk
to taste Pepper
to taste Salt
1 tsp Garlic Powder
1 tsp Onion Powder
1 cup Oats or gluten-free breadcrumbs

For the Teriyaki Glaze

1 cup Teriyaki Sauce use homemade or store-bought

For the Garnish

2 tbsp Sesame Seeds
2 tbsp Scallions chopped

Equipment

Oven
Baking sheet
Mixing bowls
Whisk

Method

Preparation

Preheat your oven to 220ºC (425ºF) and line a baking sheet with baking paper.
Cut the cauliflower into small, evenly-sized florets.
In a medium bowl, whisk together the flour, plant-based milk, pepper, salt, garlic powder, and onion powder until smooth.
Toss the cauliflower florets in the prepared batter to coat evenly.
Transfer to a bowl filled with oats and toss until fully coated.
Spread out the coated florets on the lined baking sheet and bake for about 22-25 minutes.
Mix the teriyaki sauce in a shallow bowl, adding water for consistency if needed.
Once baked, dip or brush the cauliflower wings with the teriyaki sauce.
Return to the oven and bake for an additional 5-10 minutes.
Remove from oven, top with sesame seeds and chopped scallions, and serve hot.

Nutrition

Serving: 4wingsCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 300mgPotassium: 400mgFiber: 5gSugar: 3gVitamin C: 80mgCalcium: 5mgIron: 10mg

Notes

Best enjoyed fresh from the oven to maintain crispiness. Store leftovers in an airtight container for up to 3-4 days in the fridge.

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