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Teriyaki cauliflower wings in a bowl with chop sticks. Extra sauce in a bowl with half a wing inside it.

Teriyaki Cauliflower wings

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Appetizer
  • Method: Bake
  • Cuisine: Japanese


These crunchy Teriyaki Cauliflower wings are the ultimate sticky, sweet and flavourful veggie appetizer with a kick! They are vegan, gluten-free and simple to make!


  • 1 head cauliflower, cut into florets
  • 1 cup oat flour
  • 1 teaspoon each garlic + onion powder
  • 1/2 teaspoon salt
  • 1 cup non dairy milk
  • 1 1/2 cups quick oats or crushed crackers
  • 1 cup teriyaki sauce 
  • Sesame seeds, to sprinkle


  1. Preheat your oven to 220ºC/ 425ºF and line a large baking sheet with baking paper.
  2. Cut the cauliflower into small florets, making sure they are all relatively even in size. This is important so they all cook evenly.
  3. 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.
  4. Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all.
  5. Transfer the coated cauliflower to a bowl of oats to completely coat, then place them onto the baking sheet one at a time, with enough space in between.
  6. Bake for 22-25 minutes or until crisp.
  7. 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.
  8. 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.
  9. Bake for another 5-10 minutes.
  10. Remove from oven, sprinkle with chopped spring onions and sesame seeds, and serve immediately.

Keywords: cauliflower wings, teriyaki cauliflower wings