Baked teriyaki cauliflower wings are a great alternative to lighten your appetizers without sacrificing any taste and flavor and they are so easy to make.
I got inspired by my friend Tamsin from Cupful of Kale (www.cupfulofkale.com) to make these cauliflower wings. She made hers wings vegan with sriracha and I decided to make mine vegetarian with Teriyaki sauce and panko.
You can make your own teriyaki sauce but there are so many good store-bought ones that I prefer to have one ready whenever I need it, whether to use with chicken, salmon or as an appetizer dip sauce. If I don’t have any and I need it then it is also very easy to make. You just need soy sauce, brown sugar, honey, garlic, and ginger. Some people even add pineapple juice – I need to try that!
This time we used this one and it was fantastic as it is infused with sesame and a very subtle kick of spice.
First I breaded the cauliflower florets in egg and panko. Baked them at 375° Fahrenheit for 25 minutes or until golden. Then I dipped and brushed them in teriyaki sauce and baked them again for 5 minutes. That’s it!
They are crunchy and sticky sweet. You won’t be able to stop eating them, they are extremely addictive and delicious! They are perfect as appetizers, as a side dish and even better to enjoy while entertaining or to eat compulsively while watching Game of Thrones or your favorite show.
Baked Teriyaki Cauliflower Wings
Crunchy and sweet addictive cauliflower bites. Perfect for entertaining, as a side dish and to snack on while watching your favorite show!
Ingredients
- 1 small cauliflower
- 2 large eggs
- 2 cups of panko bread crumbs
- salt and pepper
- 7 oz of Teriyaki sauce - I used this one
- A pinch of salt and black pepper - to season the eggs
- 2 tbsp of sesame seeds - optional for garnish
Instructions
- Preheat the oven to 375° Fahrenheit. Line a baking sheet with parchment paper or a silicon mat.
- Wash and cut the cauliflower florets
- Whisk eggs in a medium bowl and season with a pinch of salt and black pepper. Place the panko in a separate medium bowl
- Dip each cauliflower floret into the egg mixture and then into the panko.
- Place each floret on the baking pan and bake for approximately 25 minutes or until golden brown, turning them once at mid time.
- Place the teriyaki sauce in a small bowl and dip each floret - or use a pastry brush to coat each cauliflower floret.
- Place the coated florets on the baking pan and bake for about 5 minutes.
- Sprinkle with sesame seeds before serving
Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 52Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 23mgSodium 152mgCarbohydrates 7gFiber 1gSugar 1gProtein 2g
This was fantastic!!!!
Hi Jess! I am really happy they turned out so good! Thanks so much for trying it! xx
I can’t wait to make this.
Yay! Please let me know how it turns out! ☺️
Made these for dinner tonight and OMG, delicious!. My bf, who is a total carnivore, loved it and I’ve been slowly making more vegetarian meals, I usually tell him after we’ve eaten. I feel confident with great recipes like this, I can get us both on a healthier lifestyle track. Thanks for the great dish.
Hi Denise! I am so happy you guys loved it! Thank you so much for stopping by and letting me know! ???
Made these in the air fryer and they were crispy and delicious! Also used a homemade teriyaki sauce. Very good!
Hi Sara, that’s an excellent idea! I can’t wait to try them in the air fryer! I am so glad you liked them! Thanks so much for your feedback! xx
Hello! I really enjoyed these when my mom made them. Do you know if the panko could be. Substituted with anything else to make it gluten free? I love them and want to make some for my friend, but she’s allergic 🙁
Hi Alejo, I am so happy you enjoyed them! I would use gluten free panko. There are other replacements you could use such as nuts and oatmeal but I haven’t tried them. Please let me know if you do 🙂