Absolutely B.R.I.L.L.I.A.N.T. A dish that has won the hearts of my family! 💕 I was also blown away with the first bite – I didn’t expect anything less, as I’m a huge fan of teriyaki sauce and everything dipped in it. My kids initially thought they were eating chicken wings, not cauliflower wings, and were surprised that regular cauliflower could taste “sooo good!” 👌
This is a very popular dish on foreign blogs, efficient and quick to prepare, making it not only a great dinner but also the perfect showpiece for a dinner with friends. The bite-sized pieces sprinkled with sesame and chives look beautiful and disappear from the bowl in no time.
The recipe is also suitable for vegans and vegetarians as they can simply use plant-based milk. But I guarantee that even die-hard carnivores will fall in love with these bites! 😋
If you’d like a translation into another language or have any specific questions about the recipe, feel free to ask!
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Baked cauliflower wings in teriyaki sauce (brilliant!)
Ingredients
—CAULIFLOWER WINGS:
1 cauliflower 1 cup flour (any type) 1 cup milk (use plant-based for the vegan version) 1 teaspoon salt 3/4 teaspoon baking powder
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—TERIYAKI SAUCE:
2 tablespoons oil (I used sesame oil) 6 tablespoons soy sauce 4 – 5 tablespoons maple syrup (can be replaced with honey or brown sugar) 2 teaspoons vinegar (I used rice vinegar) 2 teaspoons grated ginger 1 small garlic clove 1 teaspoon potato starch, dissolved in 1 tablespoon water
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—ADDITIONALLY:
2 – 3 tablespoons sesame seeds, toasted in a pan Chopped chives
Directions
- Preheat the oven to 210°C (410°F). Line an ovenproof baking sheet with lightly greased parchment paper.
- Divide the washed and dried cauliflower into florets. In a bowl, whisk together the milk, flour, salt, and baking powder to create a smooth batter. Place the cauliflower florets in a large bag (preferably a string bag) and pour the batter into it. Seal the bag and mix thoroughly to ensure that all cauliflower pieces are coated with the batter (you can also dip the florets individually into the batter and shake off excess). Place the cauliflower wings on the baking sheet with some space in between. Bake the bites for approximately 12 to 15 minutes.
- TERIYAKI SAUCE: In a saucepan, combine oil, soy sauce, maple syrup, and vinegar. Add ginger and pressed garlic, bring to a boil, and finally add the dissolved potato starch while stirring thoroughly, preferably with a kitchen whisk. The sauce will thicken.
- Pour the sauce over the roasted cauliflower florets and mix. Transfer to bowls, sprinkle with sesame seeds and chopped chives. Serve the cauliflower wings with cooked rice (I recommend Basmati).
Enjoy your meal!
