Description
These Sticky Sesame Vegan Cauliflower Wings are a delicious, plant-based alternative to traditional wings. Crispy on the outside and tender on the inside, they are coated in a sweet and savory maple-sesame sauce with just the right hint of heat. Perfectly baked for a guilt-free game day snack or appetizer that everyone can enjoy.
Ingredients
Cauliflower Wings
- 1 head of cauliflower (regular size; double for larger heads)
- 1 cup all-purpose gluten-free flour mix (or regular flour if not gluten-free)
- 1 cup unsweetened or original flavor non-dairy milk
- ½ teaspoon sea salt
- ¾ teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon crushed red pepper flakes (use 1 teaspoon for very spicy, omit if no spice)
- 2 cups crispy/panko gluten-free breadcrumbs, seasoned with salt & pepper
Sauce
- ⅔ cup maple syrup (10 tablespoons)
- 6 tablespoons low sodium soy sauce or liquid aminos
- 1 teaspoon sesame seeds
- ½ teaspoon ground black pepper
- ½ teaspoon ground ginger
- 2 teaspoons cornstarch
- 2 teaspoons water (combined with cornstarch to form slurry)
- ½ cup water
- Chopped scallions and sesame seeds for garnish
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 450°F (230°C). Line a baking sheet with a silicone baking mat or grease it with foil to prevent sticking.
- Prepare Cauliflower: Using a knife, remove the florets from the cauliflower head by cutting off the leaves and discarding the stems. Chop the florets into smaller pieces similar in size to wings.
- Make Batter and Set Up Breading Station: In a bowl, whisk together the gluten-free flour, non-dairy milk, sea salt, ground black pepper, and garlic powder until smooth. If the batter is too thick, add a little more non-dairy milk to thin it out. In a separate bowl, place the seasoned gluten-free breadcrumbs.
- Coat Cauliflower: Toss the cauliflower florets in the batter, coating them completely using a spatula or spoon. Then transfer the battered florets into the breadcrumb bowl in batches to coat them evenly. Place the coated cauliflower pieces spaced out on the prepared baking sheet.
- Bake Initial Wings: Bake the cauliflower wings in the preheated oven for 22 minutes to get them crispy and cooked through. Ensure the oven is fully preheated for best results.
- Prepare Sauce: While cauliflower bakes, whisk together the maple syrup, low sodium soy sauce, sesame seeds, ground black pepper, ground ginger, and ½ cup water in a bowl. In a small separate bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the sauce mixture to combine.
- Coat Baked Cauliflower with Sauce: Remove the wings from the oven and gently toss them in the cooked and slightly cooled sauce using a spatula to evenly coat each wing. Using tongs or a spoon, place the coated wings back onto the baking sheet.
- Finish Baking: Return the wings to the oven and bake for an additional 5 minutes to allow the sauce to soak into the cauliflower.
- Serve: Remove from oven, garnish with chopped scallions and sesame seeds, and serve immediately. Enjoy your sticky, flavorful vegan cauliflower wings!
Notes
- For extra crispiness, make sure the cauliflower pieces are not touching on the baking sheet.
- Adjust the amount of crushed red pepper flakes to control spiciness to your taste preference.
- If batter is too thick, thin it with additional non-dairy milk to easily coat cauliflower.
- You can use regular all-purpose flour and panko if gluten is not a concern.
- Best served fresh and warm for maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegan, American
