Sticky Sesame Cauliflower Wings Recipe
These Sticky Sesame Cauliflower Wings are a delicious and healthier alternative to traditional chicken wings, perfect for vegans and those looking for a gluten-free appetizer. Cauliflower florets are battered, coated with crunchy gluten-free breadcrumbs, baked until crispy, and then tossed in a sticky, flavorful maple syrup and soy sauce glaze with a hint of spice and garlic. Garnished with sesame seeds and scallions, they make a perfect savory snack or party dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cauliflower Wings
- 1 head of cauliflower (regular size; double the amount for a large head)
- 1 cup all-purpose gluten-free flour mix (or regular flour if not gluten free)
- 1 cup non-dairy milk, unsweetened or original flavor
- ½ teaspoon sea salt
- ¾ teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon crushed red pepper flakes (use 1 teaspoon for spicier, omit if no spice)
- 2 cups crispy/panko gluten-free breadcrumbs, seasoned with salt & pepper
Sauce
- ⅔ cup maple syrup (about 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 mixed with 2 teaspoons water (cornstarch slurry)
- ½ cup water
Garnish
- Chopped scallions
- Sesame seeds
Instructions
- Prepare the batter: In a large mixing bowl, whisk together the gluten-free flour, non-dairy milk, sea salt, ground black pepper, garlic powder, and crushed red pepper flakes until smooth. This batter will coat the cauliflower pieces to help the breadcrumbs stick.
- Cut the cauliflower: Remove the leaves and core from the cauliflower head, then cut it into medium-sized florets suitable for wing-like pieces.
- Coat the cauliflower: Dip each cauliflower floret into the batter to coat thoroughly, then dredge it in the seasoned gluten-free breadcrumbs to fully cover each piece with a crispy coating.
- Bake the florets: Place the breaded cauliflower pieces on a parchment-lined baking sheet. Bake them in a preheated oven at 425°F (220°C) for 25–30 minutes or until crispy and golden brown, flipping halfway through to ensure even cooking.
- Make the sticky sauce: While the cauliflower bakes, combine the maple syrup, low sodium soy sauce, sesame seeds, ground black pepper, and ground ginger in a saucepan over medium heat. Bring to a gentle simmer.
- Thicken the sauce: Stir the cornstarch slurry (cornstarch mixed with water) into the sauce and continue simmering for a couple of minutes until the sauce thickens to a sticky glaze consistency.
- Toss cauliflower in sauce: Once the cauliflower wings are baked and crispy, transfer them to a large bowl and pour the sticky sesame sauce over them. Toss well to evenly coat each wing with the flavorful glaze.
- Garnish and serve: Transfer the coated cauliflower wings to a serving platter, then garnish with chopped scallions and additional sesame seeds for extra crunch and flavor. Serve immediately as a delicious appetizer or snack.
Notes
- For extra crispiness, you can broil the wings for 1-2 minutes after baking, watching carefully to prevent burning.
- If you prefer a milder taste, reduce or omit the crushed red pepper flakes.
- Double the sauce ingredients if making a larger batch or for extra sauce coating.
- Use gluten-free flour and breadcrumbs to keep the dish gluten-free friendly.
- Serve with a side of vegan ranch or your favorite dipping sauce for added flavor.
