Vegan Teriyaki Cauliflower Wings
Vegan fans of the buffalo chicken wings can now rejoice with this plant-based version. Substituted with cauliflower, not only is this dish as delicious as the original, it also probably has half the calories, making it a decadent but healthy option.
Equipment
- Saucepan
- Oven
Ingredients
- 1 head cauliflower
- 1 cup plain flour
- 1 cup plant milk
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups breadcrumbs
Teriyaki Sauce
- 2/3 cup water
- 2/3 cup light soy sauce
- 1/4 cup maple syrup
- 1 tablespoon sesame oil
- 1 clove garlic finely minced
- 1 teaspoon grated ginger
- 2 1/2 teaspoons cornstarch
Instructions
- Preheat oven to 230℃. Cut cauliflower into medium sized florets.
- In a medium bowl, whisk together flour, onion powder, garlic powder, salt and milk. Add all the florets to the bowl and mix until all is coated with the batter.
- Take the battered florets and add them into the breadcrumbs and mix until the cauliflower is completely coated.
- Like a baking sheet with parchment paper and lay the cauliflowers out. Bake for 20 minutes until crispy.
- In the meantime, whisk all sauce ingredients in a small saucepan and cool until thickened.
- Coat cauliflower wings in teriyaki sauce and optionally bake for another 5 minutes.
- Serve with rice.