These sweet, crispy, addictive Vegan Gluten-free Teriyaki Cauliflower Wings make for a healthy and delicious snack, meal, or party food. Kid-friendly too!
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Hey Internet, I've got a new addictive recipe for you today: Vegan Gluten-free Teriyaki Cauliflower Wings! They're RIDICULOUSLY delicious, super easy and simple to make.
I've had Buffalo cauliflower wings and they're pretty good, but I'm more of a sweet and tangy gal and once I made my own teriyaki sauce I knew I HAD to try Teriyaki wings!
It's kind of weird that cauliflower became a sub for chicken, isn't it? I mean I've used a lot of things to sub for chicken--a few my favorites include jackfruit (Double Noodle Chik'n Soup, anyone?) and oyster mushrooms (Hello, Teriyaki Chik'n with Brussels Sprouts!).
Buuuuuut nonetheless here we are and it's a thing. So why not run with it?
Oh and I nearly forgot the best part! This recipe works for ANY type of cauliflower wings. Simply stop at the step you put the sauce on, add the sauce of your choosing, and enjoy!
With this recipe you could make:
- Buffalo Wings
- BBQ Wings
- Dijon Wings
- Ranch Wings
- Orange Wings
- etc.
The possibilites, Fred, the possibilities! Wait, who's Fred?
These also make a great snack for adults or kids. Looking for more? Check out this list of 50+ Vegan Snacks for Kids!
Anyway, enough yapping, let's dig in!
What Do I Need to Make Vegan Teriyaki Cauliflower Wings?
Well you'll definitely need some cauliflower! I used a small head of cauliflower and got approximately 3 cups of florets for this recipe. You can easily double it if you'd like a bigger batch.
For the dipping sauce that holds the breading, I used a mixture of unsweetened nondairy milk, gluten-free flour (any flour will work, even almond for a lower carb option), and a few spices.
The spices I used are salt, pepper, onion powder and garlic powder. You can use any that you'd like.
For the actual breading, I used gluten-free panko bread crumbs. If you are not gluten-free, just use regular panko.
I recommend panko over regular bread crumbs for a crispier wing. If you can't find any kind of panko, you could also try grinding some crackers in the food processor. Otherwise this recipe will still work with regular breadcrumbs.
And of course you'll need the sauce of your choosing. I used teriyaki sauce that I made in 10 minutes.
How to Make Vegan Teriyaki Cauliflower Wings
First make your dipping sauce. I mix together the nondairy milk, flour, and spices in a medium bowl. Whisk it to ensure no clumps of flour remain.
Add a small portion of your panko bread crumbs to a lipped plate or wide bowl. Don't add them all at once (sometimes the dipped cauliflower will drip and make the other crumbs wet, making it hard for them to adhere).
Now is when I would preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). You can also use an air fryer for this but it may take a bit longer (you may have to work in batches since it's best to cook these in a single layer).
After cutting your cauliflower into large florets, you can put together your dipping and rolling station.
I like to organize it so I work left to right (if you're a lefty you may want to reverse it!). I put the the bowl of cauliflower florets on the far left, then the dipping sauce, then the panko, and finally the pan.
Make sure to line your pan so your wings do not stick. I like silicone mat liners because they are reusable (saving money) and I feel they increase crispiness.
Using a fork or your fingers (you'll want to rinse either often), dip a floret first in the dipping sauce and make sure all sides get covered. Then, let it drip a moment.
Next, dredge it in the panko so all sides are covered. Then place it on the pan and repeat.
Either rinse your fingers / fork often or you could try using one hand for the wet and one hand for the dry. This doesn't work for me because I have a disability in my left hand, but it may work for you.
Baking the Wings
Place the tray in the oven for 15 minutes. Remove it, flip each wing (you may need a fork or small cookie spatula to help you (at this point they might stick a little but that's OK). Cook 15 more minutes.
Then, remove them from the oven and using a fork, spoon, or tongs, dunk each cauliflower wing in the teriyaki sauce or whichever sauce you are using. Bake one more time for about 5 minutes.
Serve how you like--either in a bowl on their own with a sprinkle of sesame seeds and green onion, atop rice, with noodles, or anything you like!
Do Cauliflower Wings Taste Like Meat?
No. Cauliflower wings do not taste like meat. I'm saying it louder for the people in the back.
They don't. And that's OK.
Obviously, I don't need something to taste like meat. I'm vegan and I don't need that.
If you would like a wing sub that tastes like meat, go to the freezer section of your grocery store and look for brands like Gardein. Gardein is awesome for meat replacement.
But, are cauliflower wings delicious? Heck yes they are!
If you aren't a cauliflower fan, I think you'll like these wings. They make it taste SOO much better, and the texture is awesome: crispy on the outside, tender and delicious on the inside.
Plus they're bursting with yummy umami flavor.
Other Asian-Inspired Recipes
If you like this recipe, I suggest you try some of my other Asian-inspired recipes!
Chinese Takeout Inspired Tofu "Beef" and Broccoli
Vegan Chicken Teriyaki with Oyster Mushrooms and Brussels Sprouts
More coming soon--any requests? Email me or ask me on social media! You can find me on Instagram or on Facebook.
Anything else?
As always, I hope you love this recipe--I know I do.
These Vegan Gluten-free Teriyaki Cauliflower Wings are:
- Crispy
- Sweet
- Tender
- Salty
- Rich
- Sticky
- Tangy
- Gooey
- and PACKED with umami flavor!
Let me know in the comments below if you make these onions, tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)
Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!
<3 Liz
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Vegan Gluten-free Teriyaki Cauliflower Wings
- Total Time: 45 minutes
- Yield: 3 cups 1x
- Diet: Vegan
Description
These sweet, crispy, addictive Vegan Gluten-free Teriyaki Cauliflower Wings make for a healthy and delicious snack, meal, or party food. Kid-friendly too!
Vegan, Oil-Free, Gluten-Free, Nut-Free, Refined Sugar-Free, Can be Soy-Free
Ingredients
- 3 cups cauliflower, cut into large florets
- ¾ cup flour of choice (see note 1)
- ¾ cup unsweetened nondairy milk
- 1 tsp each garlic powder and onion powder
- ½ tsp each salt and ground pepper
- 1 cup Panko bread crumbs (use GF if needed) (see note 2)
- ½ batch teriyaki sauce (see note 3)
Instructions
- First make your dipping sauce. I mix together the nondairy milk, flour, and spices in a medium bowl. Whisk it to ensure no clumps of flour remain.
- Add a small portion of your panko bread crumbs to a lipped plate or wide bowl. Don't add them all at once (sometimes the dipped cauliflower will drip and make the other crumbs wet, making it hard for them to adhere).
- Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). You can also use an air fryer for this but it may take a bit longer (you may have to work in batches since it's best to cook these in a single layer).
- After cutting your cauliflower into large florets, you can put together your dipping and rolling station. I like to organize it so I work left to right (if you're a lefty you may want to reverse it!). I put the the bowl of cauliflower florets on the far left, then the dipping sauce, then the panko, and finally the lined pan.
- Using a fork or your fingers (you'll want to rinse either often), dip a floret first in the dipping sauce and make sure all sides get covered. Let it drip a moment. Next, dredge it in the panko so all sides are covered. Then place it on the pan and repeat.
- Place the tray in the oven for 15 minutes. Remove it, flip each wing (you may need a fork or small cookie spatula to help you (at this point they might stick a little but that's OK). Cook 15 more minutes.
- Remove them from the oven and using a fork, spoon, or tongs, dunk each cauliflower wing in the teriyaki sauce or whichever sauce you are using. Bake one more time for about 5 minutes.
- Serve how you like--either in a bowl on their own with a sprinkle of sesame seeds and green onion, atop rice, with noodles, or anything you like!
- These wings taste best fresh, but will last in your fridge up to 5 days. I recommend reheating in the oven or an air fryer.
Notes
- Note 1: Any flour will work, even almond for a lower carb option.
- Note 2: For the actual breading, I used gluten-free panko bread crumbs. If you are not gluten-free, just use regular panko. I recommend panko over regular bread crumbs for a crispier wing. If you can't find any kind of panko, you could also try grinding some crackers in the food processor. Otherwise this recipe will still work with regular breadcrumbs.
- Note 3: I used homemade teriyaki sauce for these, but any kind of sauce you like will work! You'll need about 1 cup for this recipe.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Party
- Method: Baking
- Cuisine: American, Asian, Party
Andrew
OK, so she’s right, it isn’t a replacement for chicken wings, but it is similar to what you would get in a sweet and sour chicken or orange chicken, etc - it’s got the breading that gives some crunch and provides a great vehicle for the sauce. So, it fills that void when you are looking for that hit of BBQ or Teriyaki or Buffalo, etc.
And, the best part, it’s a super easy recipe that came together very quickly which I very much appreciate.
Susan
Oh. My. Goodness!! These Teriyaki Cauliflower is AH-MAZING!! I doubled the sauce recipe (which, by the way, is so easy to make and sooooooooo good!) and used two medium heads of cauliflower. The cauliflower got beautifully soft and luscious on the inside and crispy-crunchy on the outside. I served them over brown rice with some soy sauce, but these would be terrific just on their own as a snack. If you haven't made these, you don't know what you're missing!!! My husband said this recipe is a "KEEPER!" and I couldn't agree more!! Thank you, Zardyplants!!
Sarah
I’m a new vegetarian, and these caught my eye. They were super easy to make, and totally delicious. I used oat milk, Italian seasoned Panko (as it’s what I had on hand) and added crushed red pepper at the end. The taste was really fantastic. The bake time was perfect for my oven. I’ll definitely be making these again!
Jessica
We made these and they were perfection! Amazing taste and texture. Will be making again!
Krystal Boza
Absolutely amazing recipe!! Followed everything exactly! And added sweet potato fries as my side dish to this delish meal!! This is definitely a must eat! 🔥😍
Jess
These turned out so GOOD! They were eaten so quickly, and are now a staple in my kitchen.
Susan Kowalsky
I ate a whole sheet of these and did not feel guilty!
Christina
LOVED making this dish! It was super easy to put together and it came out looking and tasting incredible! It felt like a progressional grade dish. Will definitely be making again, 10/10 would recommend!
Mandy
These look awesome! I don't usually write reviews BEFORE Ive tried a recipe but I love all the recipes of yours that I've tried so far...so...I'm confident!
Your photos clearly demonstrate " how to" and the written instructions makes me feel like you are in the kitchen with me! .Accessible and weirdly-answering my questions ,exactly when I have them! Haha! Yiu-re not here REALLY, right?😆👀😬 Anyway, I'll be making these today! I'm sure they'll be yummy. Keep up the good work and thanks!