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These incredible and incredibly simple, crunchy, baked Cauliflower Wings are sublimely sticky courtesy of the flavourful ginger and garlic teriyaki glaze.
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5 from 6 votes

Cauliflower Wings: Sticky Teriyaki Style

These incredible and incredibly simple Cauliflower Wings are sublimely sticky courtesy of the flavourful ginger and garlic teriyaki glaze. I am thrilled to have this recipe sponsored by P.F. Chang’s Home Menu Teriyaki Sauce and Conagra Foods. All photos and opinions remain- as always- my own.
Course Appetizer, Main Dish
Cuisine Asian, Pan-Asian, vegetarian
Keyword cauliflower wings, vegetarian chicken wings
Prep Time 15 minutes
Cook Time 25 minutes
Servings 8
Author Rebecca Lindamood

Ingredients

  • Nonstick cooking spray or oil for the pan
  • 1 small head cauliflower broken into roughly even, bite-sized florets
  • ½ cup all-purpose flour gluten-free one-for-one can be used
  • ½ cup water
  • 1 teaspoon kosher salt
  • ½ teaspoon granulated garlic
  • ¾ cup unseasoned panko bread crumbs divided
  • cup mild honey
  • cup P.F. Chang’s Home Menu Teriyaki Sauce
  • 2 cloves garlic peeled and minced or pressed or 1 teaspoon garlic paste
  • 1 teaspoon grated ginger or ginger paste

Optional, but tasty:

  • ½ teaspoon crushed red pepper flakes
  • Thinly sliced green onions for garnish

Instructions

  • Preheat the oven to 450°F. Line a baking sheet with heavy-duty foil, dull side up, spray with nonstick cooking spray or brush the pan with oil, pour ½ cup of the panko crumbs onto the prepared pan and set aside.
  • In a large mixing bowl, whisk together the all-purpose flour, water, salt, and granulated garlic until smooth. Add the cauliflower florets into the bowl and gently toss to coat thoroughly. Use a slotted spoon to transfer the cauliflower to the prepared pan over the panko crumbs. Scatter the remaining panko over the cauliflower and toss to coat then spread the florets out so there is some space for air to circulate around them in the oven.
  • Bake for 25-30 minutes, or until the cauliflower is tender, and the coating is set and the crumbs are deep golden brown in places.
  • In a large skillet, combine the honey, teriyaki sauce, garlic, ginger, and -if using- the crushed red pepper flakes over high heat and bring it to a boil. Use a skillet to transfer the crispy cauliflower to the pan and toss gently to coat. Serve garnished with green onions.
  • Store leftovers tightly wrapped in the refrigerator. You can reheat/recrisp these by heating briefly in a 350F oven on a greased and foil covered cookie sheet or in an air-fryer briefly.