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.
Ingredients
Nonstick cooking spray or oil for the pan
1small head cauliflowerbroken into roughly even, bite-sized florets
½cupall-purpose flourgluten-free one-for-one can be used
½cupwater
1teaspoonkosher salt
½teaspoongranulated garlic
¾cupunseasoned panko bread crumbsdivided
⅓cupmild honey
⅓cupP.F. Chang’s Home Menu Teriyaki Sauce
2clovesgarlicpeeled and minced or pressed or 1 teaspoon garlic paste
1teaspoongrated ginger or ginger paste
Optional, but tasty:
½teaspooncrushed 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.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.