These Teriyaki Cauliflower Wings are the perfect combination of crispy, savory, and sweet. Coated in panko breadcrumbs and air-fried until golden, the cauliflower florets are then tossed in a homemade teriyaki sauce for a flavorful plant-based treat. Garnished with scallions and sesame seeds, they’re perfect as a snack, appetizer, or side dish.

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4
Ingredients
Cauliflower Wings:

- 1 cauliflower head
- 1.5 cups panko breadcrumbs
- 1 cup milk, of your choosing (I used soy milk)
- ½ cup flour
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 1 Scallion, for garnish
1 tbsp sesame seeds, for garnish
Teriyaki sauce:

- ½ cup water
- ¼ cup soy sauce
- ¼ cup brown sugar
- 2 tbsp honey
- 2 cloves of garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp corn starch (optional if you want to make the sauce sticky – not used in recipe)
Instructions:
- Start by cutting the cauliflower into florets.

- In a medium sized bowl, add the milk, flour, garlic powder, onion powder, salt and pepper. Whisk until well combined. Add your cauliflower florets to the bowl with milk and cover all florets.

- Then put your cauliflower in the panko crumbs and make sure all florets are covered with the panko.


- Place the florets in the air fryer in a single layer.

- Air fry for 20 minutes on 350 degrees Fahrenheit.

- While the cauliflower is cooking, make your teriyaki sauce.
- Add the water, soy sauce, brown sugar, honey, minced garlic, minced ginger in a sauce pan and cook on medium-high heat until the water has evaporated and the sauce becomes thicker.

- This can take about 10-15 minutes.
- Once the cauliflower florets are cooked, pour the teriyaki sauce over the florets and garnish with sliced scallions and sesame seeds.

