Sticky Sesame Cauliflower Wings 

A game-day favorite that transforms humble cauliflower into irresistibly sticky and crunchy “wings,” these Sticky Sesame Cauliflower Wings are drenched in a sweet-spicy maple-ginger sesame glaze. Vegan, gluten‑free (when using GF flour and breadcrumbs), and baked for a lighter twist on traditional wings. They’re easy to prep, full of flavor, and perfect for snacking, sharing, or serving alongside rice, noodles, or salads. Every bite delivers a perfect balance of crisp texture, sticky sweetness, and gently warming heat—making them a crowd-pleasing appetizer or snack. 

Ingredients

For the “Wings”:

• 1 head cauliflower, cut into small, wing‑sized florets
  
  

• 1 cup all‑purpose gluten‑free flour (or regular flour)
  
  

• 1 cup non‑dairy milk (e.g., unsweetened almond milk)
  
  

• ½ tsp sea salt
  
  

• ¾ tsp ground black pepper
  
  

• 1 tsp garlic powder
  
  

• ½ tsp crushed red pepper flakes (adjust for heat)
  
  

• 2 cups panko gluten‑free breadcrumbs, seasoned with salt & pepper 

For the Sticky Sesame Sauce:

• ⅔ cup maple syrup (10 tbsp)
  
  

• 6 tbsp low‑sodium soy sauce (or liquid aminos)
  
  

• 1 tsp sesame seeds
  
  

• ½ tsp ground black pepper
  
  

• ½ tsp ground ginger
  
  

• 2 tsp cornstarch + 2 tsp water (slurry)
  
  

• ½ cup water
  
  

• Garnish: chopped scallions & sesame seeds
  
  

Directions

1. Preheat & Prep: Preheat oven to 450 °F (230 °C). Line a baking sheet with a silicone mat or greased foil.
   
   

2. Cut Cauliflower: Remove florets from stem and cut into bite‑sized pieces resembling wings.
   
   

3. Batter & Bread: In a bowl, whisk flour, milk, salt, pepper, garlic powder, and red pepper. In another bowl, prep breadcrumbs. Dip cauliflower in batter, then coat thoroughly in breadcrumbs. Place on baking sheet, spaced evenly.
   
   

4. First Bake: Bake for 22 minutes, until the coating is crisp and golden.
   
   

5. Make Sauce: Meanwhile, whisk maple syrup, soy sauce, sesame seeds, pepper, ginger, water, and cornstarch slurry in a saucepan. Heat until thickened and glossy (about 5 minutes), stirring frequently.
   
   

6. Toss & Bake Again: Remove cauliflower from oven and gently toss in the sauce. Return to baking sheet and bake for another 5 minutes, allowing the sauce to set and caramelize.
   
   

7. Serve: Transfer to a platter, garnish with scallions and sesame seeds, and serve hot.
   
   

Nutrients (per serving, approx. 10 servings)

• Calories: 177 kcal
  
  

• Carbohydrates: 38 g
  
  

• Protein: 4 g
  
  

• Fat: 1 g
  
  

• Sugar: 14 g
  
  

• Sodium: 499 mg
  
  

• Fiber: 2 g