Sesame Ginger Glazed Cauliflower 'Wings'

Sesame Ginger Glazed Cauliflower 'Wings'

Crispy baked cauliflower florets get tossed in a sticky, tangy sesame ginger glaze.

Total 55 min Makes 4 servings Calories 265/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat, Sesame, Soy

Cauliflower florets are coated in a light batter, baked until crisp, then tossed in a glossy sesame ginger sauce that clings to every crevice. Finished with scallions and sesame seeds, they work as a shareable appetizer or a plant-based main over rice. The double-cook method keeps the edges crunchy even after saucing.

Ingredients

  • 1 large head cauliflower, cut into florets
  • 3/4 cup all-purpose flour
  • 3/4 cup water
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup panko breadcrumbs
  • 1 cup sesame ginger sauce
  • 2 tablespoons sesame seeds
  • 2 scallions, thinly sliced
  • 1 tablespoon vegetable oil, for greasing

Method

  1. Preheat the oven to 450°F and line a baking sheet with parchment paper, brushing lightly with vegetable oil.

  2. In a large bowl, whisk together the flour, water, garlic powder, salt, and pepper until smooth and lump-free.

  3. Dip each cauliflower floret into the batter, letting excess drip off, then roll in panko breadcrumbs to coat evenly.

  4. Arrange the coated florets in a single layer on the prepared baking sheet, spacing them apart.

  5. Bake until golden and crisp, flipping halfway through, about 25 minutes.

  6. Remove the cauliflower from the oven and transfer to a large bowl.

  7. Pour the sesame ginger sauce over the baked cauliflower and toss gently until evenly coated.

  8. Return the glazed cauliflower to the baking sheet and bake for 10 minutes to set the glaze.

  9. Transfer to a serving platter and sprinkle with sesame seeds and sliced scallions before serving.

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★ 4.8 (1)

Sesame Ginger Glazed Cauliflower 'Wings'

Cauliflower florets are coated in a light batter, baked until crisp, then tossed in a glossy sesame ginger sauce that clings to every crevice. Finished with scallions and sesame seeds, they work as a shareable appetizer or a plant-based main over rice. The double-cook method keeps the edges crunchy even after saucing.

55 min 4 servings 265 cal

Ingredients

  • 1 large head cauliflower, cut into florets
  • 3/4 cup all-purpose flour
  • 3/4 cup water
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup panko breadcrumbs
  • 1 cup sesame ginger sauce
  • 2 tablespoons sesame seeds
  • 2 scallions, thinly sliced
  • 1 tablespoon vegetable oil, for greasing

Method

  1. 1

    Preheat the oven to 450°F and line a baking sheet with parchment paper, brushing lightly with vegetable oil.

  2. 2

    In a large bowl, whisk together the flour, water, garlic powder, salt, and pepper until smooth and lump-free.

  3. 3

    Dip each cauliflower floret into the batter, letting excess drip off, then roll in panko breadcrumbs to coat evenly.

  4. 4

    Arrange the coated florets in a single layer on the prepared baking sheet, spacing them apart.

  5. 5

    Bake until golden and crisp, flipping halfway through, about 25 minutes.

  6. 6

    Remove the cauliflower from the oven and transfer to a large bowl.

  7. 7

    Pour the sesame ginger sauce over the baked cauliflower and toss gently until evenly coated.

  8. 8

    Return the glazed cauliflower to the baking sheet and bake for 10 minutes to set the glaze.

  9. 9

    Transfer to a serving platter and sprinkle with sesame seeds and sliced scallions before serving.