Facebook-square Pinterest-square Instagram

Teriyaki Cauliflower Wings

This post may contain affiliate links.

These baked, gluten-free, and plant-based wings are your ticket to winning over friends and family, vegan or not! They are quick and easy to make and will be devored in minutes! The ultimate Super Bowl snack and nobody will know they're healthy. Make these crispy baked cauliflower wings this weekend!
Jump to Recipe Print Recipe

Baked Cauliflower Wings – A Super Bowl Favorite

These baked cauliflower wings are 100% a touchdown in my books! I love mixing up the different types of sauce for these bad boys and today I am so excited to bring you my Teriyaki Cauliflower Wings. As we gear up for the Super Bowl (a big event around here!) it’s time to start thinking about that delectable array of snacks you’re going to offer to all your hungry viewers! Whether you’re having a viewing party or are just looking for a healthier alternative to crispy cauliflower, let these wings rock your world. These baked cauliflower wings are not just a vegan delight; they’re a crunchy, flavorful addition to any party menu, loved by all, not just plant-based eaters! You will never believe how easy they are to make and mouth ready in just 30 minutes. My Teriyaki Baked Cauliflower Wings are made with wholesome ingredients, gluten-free, oil free and perfect for sharing. 

Ingredients for Teriyaki Baked Cauliflower Wings

  • Cauliflower: This may be a surprise to you but cauliflower is high in fiber and vitamins! Despite its look cauliflower is a nutritious and versatile vegetable perfect for baking into crispy wings and an essential part of this recipe!
  • Brown rice flour: This gluten-free alternative provides a crispy coating without the heaviness of traditional flour. You could use a different flour if it’s what you have on hand but I love the fact that brown rice flour isn’t imposing and is totally gluten-free.
  • Coconut Aminos, Mirin, Sriracha, Maple Syrup, Garlic: These ingredients come together to create a sweet and spicy teriyaki sauce that’s rich in flavor and perfectly complements the cauliflower. I love using coconut aminos as it is much lower in sodium than soy and less processed.
  • Arrowroot Powder or Cornstarch: Either of these ingredients can be used interchangeably to thicken any sauce ever! Arrowroot Powder is a definite must in my pantry. Thickening the sauce is essential to this recipe as it ensues it clings to the wings.
  • Sesame Seeds and Green Onions: Who doesn’t love a little garnish to make a dish come to life? Adding a burst of color and texture enhances the overall visual appeal and adds an extra layer of flavor.

What are Cauliflower Wings

Cauliflower wings are a plant-based take on traditional chicken wings, using cauliflower florets as a substitute. Because of the cauliflower’s simple flavor, adding any sauce to these crispy goodies takes them to another level and expands your horizons for creativity. Cauliflower wings are known for their crispy texture and ability to soak up flavors. Cauliflower wings are a vegan’s dream come true.

How to Make Cauliflower Wings

You know how they always taste so good in restaurants and you wonder how they do it? I promise you it is way easier than you think and you don’t need to drop the cauliflower in a heap of oil to get the most crispiest deliciousness! Making these wings is a breeze; start by preheating your oven and preparing the batter with milk, flour, and salt. Coat the cauliflower florets in this batter and bake until crispy. At the same time, you can start to prepare the teriyaki sauce on the stove. Once baked, toss the wings in the sauce and garnish with sesame seeds and green onions. They are definitely best served fresh so that the crispiness is contained but if you didn’t coat them right away you could reheat them if you’re making a large batch.

What to Eat Cauliflower Wings With

This might be the easiest part of the recipe because these baked cauliflower wings go great with everything – including alone! However, if you’re thinking about a party spread you could consider some other classic Super Bowl sides like celery sticks, carrot sticks, a creamy vegan dip, a vegan blue cheese or ranch dip! I’ve also made these Teriyaki Cauliflower wings and added them to a power bowl because they are such a great addition to any meal!

Sauces and Dips for Cauliflower Wings

The beauty of cauliflower wings is their versatility. While in this recipe I used a homemade teriyaki sauce and it is beyond perfect! However feel free to experiment; you could give a classic buffalo sauce a try, barbecue sauce, or anything else your heart desires. Cauliflower wings are foolproof and pretty much any sauce you toss them in is going to be amazing! 

Why Are My Cauliflower Wings Mushy?

This is a sad moment – especially when you are trying to make something crispy! Mushiness can occur if the wings are overcrowded on the baking sheet or if they’re tossed in sauce while too hot. It’s important to make sure that you give each floret space on the baking sheet and allow them to cool slightly before coating in sauce. Another good tip is to allow excess batter to drip off before placing the florets on the baking sheet. 

Tips for making perfect baked cauliflower wings

  • Cut Evenly: Cut the cauliflower into even-sized florets. This ensures that they have the same cook time and each piece has a similar texture and crispness.
  • Batter Consistency: The batter should be similar to pancake batter – not too thick, not too thin. It should easily coat the cauliflower without dripping off excessively. Adjust with more liquid or flour as needed.
  • Use Parchment Paper: Line your baking tray with parchment paper to prevent sticking and to make cleanup easier. It also helps in achieving a crispy texture.
  • Don’t Overcoat with Sauce: If you’re adding a sauce, toss the baked wings gently to coat them lightly. Overcoating can make them soggy (which is not what you want!). For extra crispiness, you can return the sauced wings to the oven for a few more minutes.
  • Serve Immediately: Cauliflower wings are best served fresh and hot from the oven. If they sit too long, they can lose their crispiness.

I hope you make these Baked Teriyaki Cauliflower Wings this coming Super Bowl weekend or really anytime! They are truly a delicious dish and very versatile. Get ready to bake, toss, and enjoy – these cauliflower wings are about to become your new favorite!

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

Learn More

Get the Jackfruitful Meal Planner !

Say goodbye to meal time stress with the Jackfruitful Meal Planner! Get a weekly custom meal plan, grocery list, and access to exclusive recipes, tutorials, at-home workouts and more!
Learn More!

All your favorite Layered Salads from Jackfruitful Kitchen are now a FREE eBook!

Enter your email below and then check your inbox for the goodies.

Related Posts

Join my mailing list to get the latest recipes first!

Jackie Akerberg

Teriyaki Cauliflower Wings

No ratings yet
Print Recipe Pin to Pinterest!
This game day snack is the real MVP! Gluten free, plant-based and 100% YUMMY, these wings are easy to make in 30 minutes and are perfect for sharing with friends for the big match. Vegan or not, these are sure to please the crowd and having even the biggest of rivals unite in cheering you on to make more. Best of all? You only need less than 10 ingredients!
Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4
Course: Appetizer, Side Dish

Equipment

  • oven, stove

Ingredients
  

  • 1 head cauliflower, cut into bite size florets
  • 1 cup plain, unsweetened plant-based milk
  • ¾ cup brown rice flour, or all purpose or gluten free 1:1
  • ¼ tsp salt
  • ¼ cup coconut aminos or soy sauce
  • ¼ cup mirin
  • 2 tbsp sriracha
  • 3 tbsp maple syrup
  • 2 garlic cloves, pressed
  • 1 tsp arrowroot powder or cornstarch + 2 tsp water, optional
  • sesame seeds, for garnish
  • green onions, for garnish

Method
 

  1. Preheat your oven to 425 degrees or 400 for a convection oven. Line two large metal baking sheets with parchment paper and set aside.
  2. Add the milk, flour and salt to a large mixing bowl and use a fork to mix. It should be about the consistency of pancake batter and will thicken slightly after a couple of minutes. Add the cauliflower florets to the batter and use a rubber spatula to gently fold and coat. Place them on the prepared baking sheets one by one, being sure not to overcrowd, and letting any excess batter drip off. Bake for 25 minutes, do not flip.
  3. Meanwhile, add the coconut aminos, mirin, sriracha, maple syrup, and garlic to a small sauce pan and bring to a gentle boil. Reduce heat and simmer for 7-8 minutes until thickened. For a thicker sauce, combine the arrowroot powder or cornstarch with water and slowly pour into the sauce while simmering until desired thickness is achieved.
  4. Remove the wings from the oven and let cool for 2-3 minutes (otherwise they will steam when you toss with the sauce and get mushy!) Transfer to a bowl and pour the sauce over the wings. Use the rubber spatula to gently fold and coat. Transfer to a serving plate and top with sesame seeds and green onions!

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

Did you make this recipe?

Let us know how it was!
Related posts

4 Responses

  2. 5 stars
    These cauliflower wings were spectacular! So flavorful and so crispy. I had some left over so crisped them up in the air fryer and then added the sauce, still fabulous! My husband who hates cauliflower loved these, that’s how good they are! Thank you Jackie, this one will be on regular rotation for sure 😋

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Want Jackfruitful Recipes sent right to your inbox?

Subscribe by submitting your email!