I’ve tried a few cauliflower wing recipes before, but these Asian cauliflower wings are by FAR my favorite! I was inspired by a recipe I saw on Jessica in the Kitchen, and decided to try putting my own spin on cauliflower wings. This recipe has simple and common ingredients, simple instructions, and these can be made pretty fast too. They are also incredibly good, so it’s a winner in my book!
I feel like most cauliflower recipes I come across have all these exotic ingredients (that are hard to find in stores) and have a lot of complicated steps. I finally discovered a simple way to make cauliflower wings though, and so I had to share it!
Also, once the batter is made you can swap out the “Asian-style sesame sauce” for BBQ sauce, hot sauce, or any other kind of sauce to make these wings taste however you want. It’s very versatile!
- 2 heads of cauliflower
- 1 cup flour of choice (I used brown rice flour)
- 1 cup plant milk of choice (I used coconut milk)
- ½ teaspoon of salt
- 1 teaspoon of ground pepper
- 1 teaspoon of garlic powder
- ½ teaspoon of crushed red pepper flakes
- 2 cups of bread crumbs (I used brown rice bread crumbs)
- 6 tbs of maple syrup
- 4 tbs of soy sauce
- 6 tbs of water
- 3 teaspoons of sesame seeds
- ½ teaspoon of ground black pepper
- 2 teaspoons of ground ginger
- Preheat oven to 450 degrees F.
- Line 2 baking sheets with parchment paper.
- Chop the cauliflower heads into wing-sized florets.
- In a mixing bowl whisk all the batter ingredients together minus the bread crumbs - Place the bread crumbs in a separate bowl.
- Toss the cauliflower wings in the wet batter mixture. Then, one at a time roll a cauliflower wing into the breadcrumbs to coat. Then place onto the baking sheet. Repeat until all of the wings are coated.
- Bake for 22 minutes.
- While baking, prepare the ingredients for the sauce by whisking everything together.
- After 22 minutes, remove from the oven and drizzle the wings with the Sesame Sauce.
- Bake for another 5 minutes.
That’s it! I served my Asian cauliflower wings over a bed of Jasmine rice with various vegetables I had on hand: broccoli, asparagus, and mushrooms + edamame beans. You can optionally drizzle some more of the Sesame Sauce into your bowl if you have any leftover. In the end, I think these little Asian-cauliflower bowls turned out delicious!
Below I also have a picture of what your cauliflower should look like coming out of the oven, and what the Sesame Sauce should look like once you’re done mixing it all together. Your cauliflower should have a nice golden look to them and be crunchy on the outside, but tender on the inside just like real wings.