Teriyaki Glazed Cauliflower Wings Flavorful Delight

Ingredients

• 1 medium head cauliflower, cut into florets
• 1 cup all-purpose flour (or gluten-free flour)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 2 salt
• 1 2 black pepper
• 1 cup milk (or non-dairy alternative)
• 1 cup panko breadcrumbs
• 1 tablespoon sesame oil
• 1 2 soy sauce (or tamari for gluten-free)
• 1 4 honey or maple syrup
• 2 tablespoons rice vinegar
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• to taste sesame seeds and sliced green onions for garnish

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Pour in the milk and mix until you have a smooth batter.
4. In another bowl, place the panko breadcrumbs.
5. Dip each cauliflower floret into the batter, then roll it in the panko breadcrumbs, ensuring it's well coated.
6. Arrange the breaded cauliflower wings on the prepared baking sheet and drizzle with sesame oil.
7. Bake in the preheated oven for 25-30 minutes, or until golden brown and crispy.
8. While the cauliflower is baking, prepare the teriyaki glaze. In a small saucepan, combine soy sauce, honey (or maple syrup), rice vinegar, minced ginger, and garlic. Bring to a simmer over medium heat.
9. Add the cornstarch mixture to the saucepan to thicken the glaze, stirring continuously until it becomes glossy and thickens (about 2-3 minutes). Remove from heat.
10. Once the cauliflower wings are cooked, toss them in the teriyaki glaze until they are fully coated.
11. Return the glazed wings to the oven for an additional 5 minutes to set the glaze.