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Sticky Sesame Cauliflower Wings

Crispy Sticky Sesame Cauliflower Wings for Vegan Cravings

These Sticky Sesame Cauliflower Wings are a crunchy vegan snack packed with sweet maple and zesty ginger, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 wings
Course: Snacks
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower Wings
  • 1 head Cauliflower Fresh cauliflower is best for that perfect crunch.
  • 1 cup All-Purpose Flour Swap for gluten-free flour to keep it gluten-free.
  • 1 cup Almond Beverage Any plant-based milk can be used.
  • 1 cup Bread Crumbs Gluten-free breadcrumbs can be used for a gluten-free option.
For the Sauce
  • 1/2 cup Robust Maple Syrup Agave syrup is an excellent alternative.
  • 1/4 cup Soy Sauce Use tamari if you're sticking to gluten-free.
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Ginger Root Fresh offers vibrant flavor; ground ginger can substitute if needed.
  • 1 teaspoon Crushed Red Pepper Adjust to your preference.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Smoked Paprika Adds depth and a subtle smokiness.
  • 1 teaspoon Mediterranean Sea Salt Regular salt works too.
  • 1/2 teaspoon Ground Pepper Use it generously.
  • 1/2 cup Vegetable Cooking Broth Use low-sodium if you're watching your sodium intake.
  • 1 tablespoon Arrowroot Starch Cornstarch can be used if you don’t have it.
For Garnish
  • 1 tablespoon Sesame Seeds Sprinkle generously!
  • 1/4 cup Chopped Green Onions For a fresh touch and added crunch.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • saucepan

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together almond beverage, all-purpose flour, maple syrup, garlic powder, paprika, sea salt, ground pepper, and crushed red pepper until smooth.
  3. Wash and cut cauliflower into bite-sized florets and pat dry with a kitchen towel.
  4. Dip each floret into the batter, allowing excess to drip off, then toss in breadcrumbs until evenly coated.
  5. Arrange the coated cauliflower on the baking sheet and bake for 20-25 minutes until golden brown and crispy.
  6. While the wings are baking, combine oil, ginger, soy sauce, vegetable broth, and arrowroot starch in a saucepan. Heat until boiling, then simmer for 8-10 minutes until thickened.
  7. Once baked, toss the cauliflower wings in the prepared sauce until fully coated.
  8. Transfer to a serving platter and garnish with sesame seeds and chopped green onions before serving.

Nutrition

Serving: 1wingCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 250mgPotassium: 200mgFiber: 2gSugar: 4gVitamin A: 100IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze in a single layer before transferring to a freezer bag. Reheat in the oven to restore crispiness.

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