Delicious Asian-inspired cauliflower wings coated with flavourful teriyaki sauce. This is a guilt-free rice topping since it is baked. You can opt to air-fry these if you like — makes them extra crispy!
1 medium sized head cauliflower
1 cup all-purpose flour
1 cup plant-based milk
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 cups breadcrumbs
2/3 cup water
2/3 cup soy sauce
1/2 cup maple syrup
1/2 cup sesame oil
1 clove garlic, finely grated
1 1/2 teaspoons finely grated ginger
2 1/2 teaspoons cornstarch
Pre-heat oven to 230°C. Cut the cauliflower into small to medium sized florets.
In a medium bowl, whisk together the flour, onion powder, garlic powder, salt and almond milk. Add all the cauliflower to the bowl and mix until each floret is coated in batter.
Take the battered florets and add them into the breadcrumbs and mix until cauliflower completely coated.
Line a large baking sheet with parchment paper and lay cauliflower out. Bake cauliflower until crispy and starting to brown, 20 minutes, and then remove from oven.
In the meantime, add all teriyaki sauce ingredients to a small saucepan and cook until thickened, 8 minutes.
Coat cauliflower wings in teriyaki sauce.
Place back into the oven for about 5 minutes, until crispy.
This is Emily. She creates simple, delicious plant based recipes that will be bound to satisfy your tummy tum tum! Her blog (https://fruityemz.wixsite.com/mysite) and Instagram (@fruityemz) was created out of a love for baking, but over time she developed an even deeper love for cooking and photography. She enjoys the satisfaction and artistic side of it.
Having truly experienced what it feels like to go from processed to whole foods, and now a total health nerd, She decided to take the plunge and study Dietetics. Currently, she is a Master of Nutrition & Dietetics student. That ride has been amazing and being brought up in a family that emphases healthy eating, it was nature that she wanted to look for a job that she had professional and a personal interest in.
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