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Vegan Gluten-free Teriyaki Cauliflower Wings piled in a bowl

Vegan Gluten-free Teriyaki Cauliflower Wings


  • Author: Liz Madsen
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • 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

Scale
  • 3 cups cauliflower, cut into large florets
  • 3/4 cup flour of choice (see note 1)
  • 3/4 cup unsweetened nondairy milk
  • 1 tsp each garlic powder and onion powder
  • 1/2 tsp each salt and ground pepper
  • 1 cup Panko bread crumbs (use GF if needed) (see note 2)
  • 1/2 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.
  • Category: Dinner, Party
  • Method: Baking
  • Cuisine: American, Asian, Party

Keywords: Vegan, Oil-Free, Gluten-Free, Nut-Free, Refined Sugar-Free, Can be Soy-Free, Cauliflower Wings, Teriyaki