Inspired by the bold and vibrant flavours of Japanese cuisine, these Crunchy Teriyaki Cauliflower Wings are a delicious way to enjoy vegetables in a new and exciting form. The cauliflower is coated in a light, spiced batter, baked to crispy perfection, and glazed in a sticky homemade teriyaki sauce. Using smoked paprika as a subtle background spice, these wings have a gentle warmth that complements the sweet and savoury sauce beautifully. They are ideal for vegans, vegetarians, or anyone looking to add more flavour-packed plant-based options to their menu.

Preheat the oven to 220°C (200°C fan) / Gas Mark 7. Line a large baking tray with baking paper and lightly grease with cooking spray.

Prepare the batter: In a large mixing bowl, whisk together the plain flour, cornflour, smoked paprika, garlic powder, black pepper, and salt. Gradually add the plant milk, whisking until you have a smooth, thick batter.

Coat the cauliflower: Dip each cauliflower floret into the batter, letting any excess drip off. Then roll it in the panko breadcrumbs until well coated. Place onto the lined baking tray.

Bake: Spray the coated florets lightly with cooking oil. Bake for 25–30 minutes, turning halfway through, until golden and crisp.

Make the teriyaki glaze: While the cauliflower bakes, combine soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Bring to a gentle simmer over medium heat. Stir in the cornflour slurry and continue to cook for 2–3 minutes, stirring constantly, until thickened and glossy.

Glaze the wings: Once the cauliflower wings are baked, brush generously with the teriyaki glaze. Optionally, you can return them to the oven for 5 minutes to set the glaze slightly.

Serve: Sprinkle with sesame seeds or chopped spring onions if desired. Serve hot with extra glaze for dipping.