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–+ servings
These vegan sticky cauliflower wings are a great way to utilize lots of cauliflower. The crispy, sticky wings can be eaten alone or with sides.
a plate of sticky cauliflower wings with a sticky and sweet sauce
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Duration50 minutes
Cook Time20 minutes
Prep Time30 minutes
Servings2

Ingredients

  • 1 cauliflower
  • 90 g plain flour
  • 120 ml plant-based milk
  • ¼ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • Panko breadcrumbs to coat
  • Spring onions sliced, to garnish
For the sticky sauce
  • 4 tbsp dark soy sauce
  • 160 ml maple syrup
  • 1 tsp cornflour
  • 1 tsp sesame seeds plus extra to serve
  • Pinch of ground ginger

Instructions

  • Preheat the oven to 200°C (180°C fan/350°F/Gas 4).

Prepare the wings

  • Separate the leaves from the cauliflower and save to use in another recipe. Separate out the cauliflower florets, breaking them off into “wing”-like shapes.

Mix the batter

  • In a large bowl, mix together the flour, milk, garlic powder, salt and black pepper and stir to form a smooth batter.

Coat and bake

  • Scatter the panko breadcrumbs into a shallow bowl. Dip the cauliflower pieces into the batter, then toss in the breadcrumbs to coat. Transfer to a baking tray and bake for 20–30 minutes, depending on desired crunchiness.

Prepare the sticky sauce

  • Meanwhile, make the sauce. In a saucepan over a low heat, combine the soy sauce, maple syrup, cornflour, sesame seeds and ginger with 120ml (1⁄2 cup) water. Stir and cook for about 10 minutes until thickened.
  • Coat the wings When the baked cauliflower wings are ready, pour over the sauce and toss to coat evenly.

Garnish and serve

  • Garnish with spring onions and sesame seeds and serve.

Storage

  • Best served fresh, but can be stored in the refrigerator for 1–2 days.
  • Reheat before serving.