Teriyaki Cauliflower Wings

These oven baked teriyaki cauliflower wings are the ultimate sticky, sweet and flavourful veggie appetizer with a kick! They are vegan, gluten-free and simple to make!

If you’re like me, nothing gets better than crispy cauliflower bites served with a delicious finger-lickin’ sauce. You get a sweet and savoury sticky outside and tender cauliflower on the inside. It’s a match made in heaven.

I know what you’re thinking, “ugh great cauliflower in another form” but just go with me on this. When you batter and bread cauliflower florets it gives it such a great taste and texture and is perfect for coating with a sticky, flavourful sauce. These teriyaki cauliflower wings are a veganized version of teriyaki chicken and I wouldn’t be surprised if you were able to trick some people into thinking it was real chicken! They are so delicious and your entire family will love it!

Ingredients you’ll need

Best thing about these teriyaki cauliflower wings is that you only need 7 simple ingredients!

• Cauliflower: you either need 1 large head of cauliflower or 2 smaller ones. Or you can buy some already in floret form.
• Oat flour: you’ll need 1 cup to make the batter. Use certified gluten free if needed, otherwise sub spelt flour, brown rice flour or chickpea flour.
• Seasonings: salt, garlic powder, onion powder: adds a little flavour to batter, so I never skip it!
• Non-dairy milk: Pick your favourite non-dairy milk! Or if you consume dairy, you can go with that too.
• Oatmeal: quick oats to be specific are the secret ingredient in this recipe. I always quick oats because they are finer, and they have a breadcrumb consistency! But any type of breadcrumbs or crushed tortilla chips will work.
• Teriyaki Sauce: Use your favourite teriyaki sauce for this recipe. I typically use a lower sugar store-bought brand, but go with what you like and can find!
• Sesame seeds: For garnish and a little crunch and texture.

How to make perfect teriyaki cauliflower wings!

Follow these step-by-step instructions for perfect teriyaki cauliflower wings! (Note – The full printable recipe is at the bottom of this post).

Oven: preheat your oven to 220ºC/ 425ºF and line a large baking sheet with baking paper.

Chop cauliflower: cut the cauliflower into small florets, making sure they are all relatively even in size. This is important so they all cook evenly.

Prepare the batter: Next, prepare the batter. In a medium/large bowl, whisk together the flour, milk, pepper, salt, garlic powder and onion powder, making sure there are no clumps.

Coat cauliflower: Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all.

Crust: transfer the coated cauliflower to a bowl of oats to completely coat, then place them onto the baking sheet one at a time, with space in between.

Bake for 22-25 minutes or until crisp.

Teriyaki sauce: While the cauliflower is baking, pour the teriyaki sauce into a large shallow bowl. If the sauce is very thick, add a few tablespoons water.

Coat cauliflower: Dip the cauliflower pieces into the teriyaki mixture and return to the baking sheet. You can also use a brush to paint the teriyaki sauce on. Just make sure the cauliflower is coated very well in the sauce.

Bake for another 5-10 minutes.

Sesame seeds: Remove from oven, sprinkle with chopped scallions and sesame seeds, and serve immediately.

How to store leftovers

These teriyaki cauliflower wings are best enjoyed right away so that they retain their crunchiness! Keep this in mind when deciding how far in advance to make these.

Refrigerator: Leftovers can be stored in the fridge for up to 3 – 4 days in a sealed container.

Reheat: place on baking paper and heat them in an oven at 200ºC/ 400ºF. Bake until just heated through. I don’t recommend reheating teriyaki cauliflower wings in a microwave as it will make them really soft and soggy. However, they will still taste yum!

Simple ingredient swaps + tips

• If you don’t require gluten free cauliflower wings, you may use all-purpose whole wheat or white flour. Otherwise  brown rice flour, buckwheat flour or chickpea flour are great gluten-free alternatives.
• Use any plant milk of choice, avoiding almond milk if you need this nut free. Soy, oat or rice milk also work. However, stay away from canned coconut milk, as that will be too sweet for this recipe.
• Make sure your vegan cauliflower wings are in a single layer, with space in between each one. This will help crisp them up more.
• Shake of excess batter BEFORE placing onto baking tray. Excess batter at the bottom of the bowl will pool on your tray, causing them to stick together, and stick to the baking paper. This will make them less crispy

More easy veggie packed recipes

Orange Sesame Glazed Cauliflower Wings

Baked Broccoli Pumpkin Tots

Baked Sweet Potato Zucchini Tots

Sweet Potato Quinoa Bites (Gluten-free + Vegan)

If you try this teriyaki cauliflower wings recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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