Cauliflower Wings

These incredible and incredibly simple, crunchy, baked Cauliflower Wings are sublimely sticky courtesy of the flavourful ginger and garlic P.F. Chang’s Home Menu Teriyaki glaze. I am thrilled to have this Asian-inspired recipe sponsored by Conagra Foods. All photos and opinions remain- as always- my own.

Cauliflower wings: cauliflower baked (yes, baked!) until crispy then tossed with sublimely sticky Teriyaki sauce creates the best vegetarian wings you’ve ever tasted. Served as an appetizer or a main dish, Cauliflower Wings will win over vegetarians and meat eaters alike.

Cauliflower Hot Wings

Vegetarian wings. Made with cauliflower.

Are you wondering if I’ve lost my mind? Please, trust me on this, folks. You’re going to fall head over heels for these Asian-inspired Glazed Cauliflower Wings with P.F. Chang’s Home Menu Teriyaki Sauce.

By now, my love for hot wings is well documented. Fried and slathered in spicy Buffalo sauce or tossed with a sticky honey-soy glaze, chicken wings have my heart forever. Lucky for me, I live near Buffalo, the wing capital of the world.

The inevitable outcome of my wing enthusiasm colliding with this geographic proximity is that I have become very snobbish about my wings over the years. I require just the right balance of sauce to wing. Not too greasy but certainly not dry. A good balance of spicy to sweet.

I told you, I’m a high maintenance wing girl. So when I say that this vegetarian take on chicken wings are the real deal, I’m not messing around. Crispy cauliflower glazed with a sauce of P.F. Chang’s Home Menu Teriyaki Sauce, honey (or agave for strict vegans), garlic, and ginger won over my whole family.

Even my son who likes to refer to himself as “90% carnivore, 10% omnivore” found these meat-free wings irresistibly tasty.

Cauliflower wings have been popping up at restaurants for a few years and I’ve been itching to try my hand at them. While we love our meat in this house, we also have several vegetarian friends and family members. Any meal that can please everyone is welcome!

Cauliflower Wings Recipe

Cauliflower makes an ideal choice for vegetarian wings. Sturdy enough to hold up to battering, cauliflower becomes tender and (dare I say) juicy when baked, not unlike the texture of deep fried chicken.

When trying to come up with an ideal way to incorporate P.F. Chang’s Home Menu Teriyaki Sauce into our dinner, I thought of pairing it with oven “fried” cauliflower.

These incredible and incredibly simple, crunchy, baked Cauliflower Wings are sublimely sticky courtesy of the flavourful ginger and garlic teriyaki glaze. I was able to pick everything I needed for this recipe up from Walmart using Walmart’s Online Grocery.

In other words, I can place my order online and have someone else shop it for me while I finish up at work. All I have to do is pull into the parking lot and they bring it out to me.

Baked Vegetarian Wings

Did I mention the best part about these cauliflower wings? They’re baked! No frying required. 

Look, I have no qualms about gobbling up a battered deep fried vegetable (see: Chicken Fried Eggplant). Fried vegetables are one of God’s best creations and I’d never dare claim otherwise.

The thing is, frying wings can get a little labor intensive–not to mention messy. When I have a platter of wings covered in sticky teriyaki sauce in front of me, the last thing I want to think about is cleaning the kitchen. Baking the cauliflower, then adding the prepared sauce, means dinner time is ready with no fuss or mess.

All you’ll have to worry about is how you’re going to fit as many cauliflower wings onto your plate as possible!

Bonus: Baking the cauliflower also creates a less greasy wing than frying. This means all that delicious sauce sticks to the cauliflower so you get sweet teriyaki flavour in every bite.

Cook’s Notes

The red pepper flakes add a bit of heat to the sauce that compliments the sweetness beautifully. That said, if you’re sensitive to spice, leave the red pepper flakes out or use sparingly.

To enjoy them at their crispiest, these wings are best served right away. If you do have leftovers, store them in the fridge tightly wrapped. You can reheat and re-crisp the wings in the oven for a few minutes. An air fryer, if you have one, also works well for reheating the cauliflower.

Teriyaki Sauce

The P.F. Chang’s Home Menu Teriyaki Sauce in this recipe is no ordinary bottled sauce. Designed with home cooks in mind, this sauce gets its sweetness from pineapple juice and features sake as well bringing the flavour of your favourite Chinese restaurant to your kitchen table.

It tastes wonderful served straight out of the bottle on chicken, pork, for dipping, and in just about any kind of stir-fry. Combined with the honey, garlic and ginger it becomes one of the tastiest wing sauces I’ve made.

You can buy P.F. Chang’s Home Menu sauces through Walmart Online Grocery!

Vegetarian Main Dish

Whether you’re partial to meatless dishes or not, everyone needs a few showstopping vegan and vegetarian main dishes to keep in their cooking arsenal. These crispy Cauliflower Wings in sticky honey ginger P.F. Chang’s Home Menu Teriyaki Sauce prove that meatless meals done right can be impressive, satisfying and delicious too.

Looking for more ideas for vegetarian main dishes?  Falafel (Savory Chickpea Fritters) stuffed into pita bread and drizzled with tahini sauce disappears as fast you can say “chickpea” every time I make it. Even my avowed vegetable-hating child went wild for Double Stack Vegan Bean and Mexican Crumbles Tostadas, too. For a vegan spin on Chicken Tikka Masala, I’ve yet to find any meal better than Chickpea Tikka Masala.

I can’t wait for you to try these Cauliflower Wings!

If you’re a cauliflower nut, you should try out our Bacon Cheddar Cauliflower Tots {Healthier Tater Tots}. And for a fabulous, dairy-free cream sauce, try our shockingly delicious Creamy Garlic Cauliflower Sauce. 

Don’t forget our Chili Lime Cauliflower Popcorn and Roasted Garlic Cauliflower Puree! You’re going to be in cauliflower heaven!

Cauliflower Wings

-Preheat the oven to 450°F. Line a baking sheet with heavy-duty foil, dull side up, spray with nonstick cooking spray or brush the pan with oil, pour ½ cup of the panko crumbs onto the prepared pan and set aside.

-In a large mixing bowl, whisk together the all-purpose flour, water, salt, and granulated garlic until smooth. Add the cauliflower florets into the bowl and gently toss to coat thoroughly.

-Use a slotted spoon to transfer the cauliflower to the prepared pan over the panko crumbs. Scatter the remaining panko over the cauliflower and toss to coat then spread the florets out so there is some space for air to circulate around them in the oven.

-Bake for 25-30 minutes, or until the cauliflower is tender, and the coating is set and the crumbs are deep golden brown in places.

-In a large skillet, combine the honey, teriyaki sauce, garlic, ginger, and -if using- the crushed red pepper flakes over high heat and bring it to a boil. Use a skillet to transfer the crispy cauliflower to the pan and toss gently to coat. Serve garnished with green onions.

-Store leftovers tightly wrapped in the refrigerator. You can reheat/recrisp these by heating briefly in a 350F oven on a greased and foil covered cookie sheet or in an air-fryer briefly.

Cauliflower Wings: Sticky Teriyaki Style

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Rebecca Lindamood

Prep Time 15 minutes mins

Cook Time 25 minutes mins

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These incredible and incredibly simple Cauliflower Wings are sublimely sticky courtesy of the flavourful ginger and garlic teriyaki glaze. I am thrilled to have this recipe sponsored by P.F. Chang’s Home Menu Teriyaki Sauce and Conagra Foods. All photos and opinions remain- as always- my own.

Ingredients

  

1x2x3x

• Nonstick cooking spray or oil for the pan
• 1 small head cauliflower broken into roughly even, bite-sized florets
• ½ cup all-purpose flour gluten-free one-for-one can be used
• ½ cup water
• 1 teaspoon kosher salt
• ½ teaspoon granulated garlic
• ¾ cup unseasoned panko bread crumbs divided
• ⅓ cup mild honey
• ⅓ cup P.F. Chang’s Home Menu Teriyaki Sauce
• 2 cloves garlic peeled and minced or pressed or 1 teaspoon garlic paste
• 1 teaspoon grated ginger or ginger paste

Optional, but tasty:

• ½ teaspoon crushed red pepper flakes
• Thinly sliced green onions for garnish

Instructions

 

• Preheat the oven to 450°F. Line a baking sheet with heavy-duty foil, dull side up, spray with nonstick cooking spray or brush the pan with oil, pour ½ cup of the panko crumbs onto the prepared pan and set aside.
• In a large mixing bowl, whisk together the all-purpose flour, water, salt, and granulated garlic until smooth. Add the cauliflower florets into the bowl and gently toss to coat thoroughly. Use a slotted spoon to transfer the cauliflower to the prepared pan over the panko crumbs. Scatter the remaining panko over the cauliflower and toss to coat then spread the florets out so there is some space for air to circulate around them in the oven.
• Bake for 25-30 minutes, or until the cauliflower is tender, and the coating is set and the crumbs are deep golden brown in places.
• In a large skillet, combine the honey, teriyaki sauce, garlic, ginger, and -if using- the crushed red pepper flakes over high heat and bring it to a boil. Use a skillet to transfer the crispy cauliflower to the pan and toss gently to coat. Serve garnished with green onions.
• Store leftovers tightly wrapped in the refrigerator. You can reheat/recrisp these by heating briefly in a 350F oven on a greased and foil covered cookie sheet or in an air-fryer briefly.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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