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Baked Teriyaki Cauliflower Wings Recipe
Recipe
Anja Grommons Anja Grommons Anja Grommons

Baked Teriyaki Cauliflower Wings Recipe

Cauliflower is the one veggie we cannot stop cooking with. It’s the glow-up of the century, and we are here for it! From cauli gnocchi and crackers to hash browns and vegan wings, this cruciferous vegetable can do just about anything. Give your chefy skills a whirl by recreating our baked teriyaki cauliflower wings recipe! These make for an excellent appetizer or mealtime addition—we love pairing them with rice and tofu stir-fry. As for the teriyaki sauce, opt for a store-bought variety or make your own tasty glaze by following our instructions below.

Servings: 2-4

Time: 45-60 minutes

Wing Ingredients

  • 2-3 tsp vegetable oil
  • 1 small-medium head of cauliflower, chopped into florets about 2 inches in size
  • 1/2 cup all-purpose flour (sub rice flour for gluten-free)
  • 1/2 cup unsweetened soy or pea milk
  • 1 tsp each: garlic powder, onion powder, smoked paprika
  • Salt and pepper to taste

Teriyaki Sauce Ingredients

  • 1/4 cup soy sauce or aminos
  • 1/2 cup water
  • 1/2 cup orange juice
  • 1 Tbsp brown sugar or coconut sugar
  • 1-2 cloves garlic, minced
  • 1 tsp ginger, minced or 1/2 tsp ground ginger powder
  • 2 Tbsp cornstarch
  • 1/4 cup water (additional)

Wing Instructions

  1. Preheat the oven to 425°. Opt for parchment paper, foil, or a silicone baking mat to line the baking sheet. Lightly coat with vegetable oil.
  2. Combine flour, milk, seasonings, salt, and pepper in a large bowl. Mix until no lumps are detected. This should be a smooth, runny batter.
  3. Add the cauliflower florets to the mixture. Coat lightly and evenly.
  4. Assemble the battered cauliflower florets on your baking sheet.
  5. Bake for 20 minutes. Remove from the oven, flip the florets, and return to the oven for an additional 10-15 minutes.
  6. Remove from the oven and allow to cool slightly.
  7. Lightly toss the florets with teriyaki sauce and serve!

Teriyaki Sauce Instructions

  1. Combine soy sauce, 1/2 cup water, orange juice, brown sugar, garlic, and ginger in a medium saucepan over medium heat. Whisk and bring to a simmer.
  2. In a separate bowl, create a cornstarch slurry by combining cornstarch with the additional 1/4 cup of water. Mix until dissolved. Add to the saucepan and whisk into the sauce.
  3. Continue to heat over medium heat until the sauce thickens.

Serving Suggestions

  • Garnish with chopped green onions and red pepper flakes for extra color and flavor.
  • For even crispier wings, pan-fry in vegetable oil.

Recipe and image adapted from vegcentricdietitian.com.

Anja Grommons

@vegcentricdietitian

During her studies to become a registered dietitian, Anja—a longtime vegetarian—transitioned to a vegan diet. Living in Kalamazoo, Michigan at the time (Go Broncos!), she met Maggie and Tammie through VegOut Kalamazoo (one of VegOut’s first focus cities) and began collaborating with the duo. When she’s not writing about new vegan eats, practicing as a pediatric clinical dietitian, and virtually coaching fellow plant-based eaters, you can find her creating veg-centric recipes, trying new cruelty-free products, and spending time with her partner Addison and cat Kovu.

Must-have products: Ezekiel Bread, Racconto Giardiniera, Pacifica Vegan Collagen Complex Serum, Elina Organics Botanical Cleanser

Articles by Anja
Anja Grommons

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