Asian Cauliflower Wings

Total time 45 mins
45 mins preparation time

This vegan "wings" recipe is a delight! Cauliflower replaces the usual chicken here, and the sticky soy sauce, syrup and ginger glaze makes them so moreish. To make them gluten-free use Kikkoman Tamari Gluten-free Soy Sauce and a gluten-free flour.

Ingredients

4 portion(s)

For the cauliflower wings

1 
cauliflower
65 g
wheat flour

For the glaze

3 
garlic cloves
3 tbsp
ketchup
2 tbsp
golden syrup (or agave syrup)
1 tbsp
grated ginger
1 tbsp
sesame oil
3 tbsp
lime juice

To serve

200 ml
coconut milk
75 g
peanut butter
2 tbsp
lime juice
Chilli powder
2 
spring onions, finely sliced
2 tbsp
sesame seeds
A few coriander leaves
Nutritional facts (per portion): 1888 kJ  /  451 kcal
15.9 g Fat
15.3 g Protein
40.8 g Carbohydrates

Preparation

Step 1

Divide the cauliflower into florets and rinse under the tap. Combine the flour with approx. 150 ml water and 2 tbsp Kikkoman soy sauce. Dip the florets into the mixture and arrange on a baking tray lined with baking paper. Bake in a pre-heated oven at 225 ℃ for approx. 15 minutes.

Step 2

Peel and crush the garlic. Combine it with ketchup, 50 ml Kikkoman soy sauce, syrup, ginger, oil and lime juice. Mix the hot cauliflower wings with the glaze and return to the oven for another 5-10 minutes.

Step 3

To make the dipping sauce bring the coconut milk and peanut butter to the boil, then season with lime juice, soy sauce and ground chilli. Serve the cauliflower wings with a spring onion, sesame seed and coriander garnish and with the coconut dipping sauce on the side for dipping.

Recipe-ID: 56

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Divide the cauliflower into florets and rinse under the tap. Combine the flour with approx. 150 ml water and 2 tbsp Kikkoman soy sauce. Dip the florets into the mixture and arrange on a baking tray lined with baking paper. Bake in a pre-heated oven at 225 ℃ for approx. 15 minutes.

Peel and crush the garlic. Combine it with ketchup, 50 ml Kikkoman soy sauce, syrup, ginger, oil and lime juice. Mix the hot cauliflower wings with the glaze and return to the oven for another 5-10 minutes.

To make the dipping sauce bring the coconut milk and peanut butter to the boil, then season with lime juice, soy sauce and ground chilli. Serve the cauliflower wings with a spring onion, sesame seed and coriander garnish and with the coconut dipping sauce on the side for dipping.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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