Teriyaki Cauliflower Wings

Teriyaki cauliflower wings are so good. This vegetarian lunch or dinner option is made with crispy panko breadcrumbs, tender cauliflower and tasty seasonings, and served with a homemade teriyaki sauce that has the sweetness of honey, the savory appeal of soy sauce and some garlic and ginger in there too. This recipe is really good paired with boiled, steamed or fried rice and perhaps some wok-fried veggies on the side too.

The sweetness of teriyaki pairs with cauliflower and crunchy panko to make these delicious teriyaki cauliflower wings.

Teriyaki Cauliflower Wing Recipe

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4

Ingredients:

Cauliflower Wings:

1 cauliflower head
1.5 cups panko breadcrumbs
1 cup of milk, of your choosing (I used soy milk)
½ cup flour
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt, or to taste
¼ tsp black pepper, or to taste
1 Scallion, for garnish
1 tbsp sesame seeds, for garnish

Teriyaki sauce:

½ cup water
¼ cup soy sauce
¼ cup brown sugar
2 tbsp honey
2 cloves of garlic, minced
1 tbsp ginger, minced
1 tbsp cornstarch (optional if you want to make the sauce sticky – not used in recipe)

Instructions:

Start by cutting the cauliflower into florets.
In a medium-sized bowl, add the milk, flour, garlic powder, onion powder, salt, and pepper. Whisk until well combined.
Add your cauliflower florets to the bowl with milk and cover all florets.
Then put your cauliflower in the panko crumbs and make sure all florets are covered with the panko.
Place the florets in the air fryer in a single layer.
Air fry for 20 minutes at 350 degrees Fahrenheit.
While the cauliflower is cooking, make your teriyaki sauce.
Add the water, soy sauce, brown sugar, honey, minced garlic, minced ginger in a saucepan and cook on medium-high heat until the water has evaporated and the sauce becomes thicker. This can take about 10-15 minutes.
Once the cauliflower florets are cooked, pour the teriyaki sauce over the florets and garnish with sliced scallions and sesame seeds.