I've only recently realised the sheer joy of cauliflower. I know, I know, I am slow to appreciate just how wonderfully versatile the humble cauliflower can be. Who would have thought teriyaki cauliflower wings were a thing?
Well, they are!
I've been taste testing the best stir-fry sauces from Passage To Asia and earlier this week I used their teriyaki sauce to make an amazing and super quick stir-fry.
Teriyaki Cauliflower Wings Challenge!
I was challenged to come up with an alternative way to use the teriyaki sauce and I've found that it is the most perfect partner to crispy battered, oven-roasted cauliflower wings.
I'm so excited to share this recipe with you because it turned out exactly how I imagined it would in my head which is always a great start.
Everyone at the dinner table went wild for the little teriyaki cauliflower wings. I make it sound like we don't get out much but I'm trying to convey just how IRRESISTIBLE these crispy, sticky, sweet little bites of tender cauliflower really are.
This dish works incredibly well served alongside other Asian dishes such as my Teriyaki Stir-fry or Tofu Satay. You can heat up any leftover teriyaki sauce to use as a dipping sauce - this just goes to show how versatile the Passage To Asia Teriyaki Sauce is!
On with recipe because you're going to want to make this, pronto...
Ingredients
- 2 eggs, lightly beaten
- 100ml milk
- 50g flour
- 75g panko breadcrumbs
- 1 large cauliflower, cut into florets
- Spray olive oil
- 200g pouch of Passage To Asia Teriyaki Sauce
- black sesame seeds
- basmati rice
- edamame beans (optional)
- gyoza dumplings (optional)
Instructions
- Preheat oven to 200ºC/180ºC Fan/Gas 6.
- Add eggs, milk and flour to a bowl and whisk together until you have a smooth batter.
- In a shallow dish lay out the panko breadcrumbs.
- Take the cauliflower florets one at a time and dip them into the batter mixture and then roll them around in the panko to coat them. Place them on an oven tray covered with baking paper. Spray each floret with olive oil.
- Bake the cauliflower for 15 minutes or until the florets are just starting to brown and crisp on the edges.
- Remove from the oven and use a teaspoon to drizzle over the Passage To Asia Teriyaki Sauce. The amount of sauce you use will depend on how much cauliflower you have, make sure they are evenly coated but ensure the sauce isn't dripping over the tray or it will burn.
- Return the florets to the oven and cook for a further 10-15 minutes until crisp.
- Once cooked sprinkle over black sesame seeds.
- Heat up any remaining sauce in the microwave for 1 minute and use it as a dipping sauce for the teriyaki cauliflower wings and gyoza dumplings.
- Serve the teriyaki cauliflower wings on a bed of basmati rice or as an accompaniment alongside a stir-fry or curry.
I really hope you try this dish and rave about it to all your friends. Making the batter is so quick and easy but this would make such an amazing dish at a dinner party and everyone will love the crispy Teriyaki Cauliflower Wings, your guests will be fighting over the last one!
Passage To Asia have plenty of other sauces available for you to try:
- Available at Sainsbury’s: Passage to Asia Satay Chicken stir-fry sauce, Passage to Asia Massaman curry sauce, Passage to Asia Thai Basil & Sweet Chilli Chicken stir-fry sauce.
- Available at Tesco: Passage To Asia Teriyaki Chicken stir-fry sauce, Passage To Asia Satay Chicken stir-fry sauce, Passage To Asia Tamarind Lime And Chilli sauce.
*This post was commissioned by Passage Foods
Teriyaki Cauliflower Wings
Irresistible crispy, sticky, sweet teriyaki cauliflower wings. Quick to make with a simple batter and oven baked making them healthy and delicious.
Ingredients
- 2 eggs, lightly beaten
- 100 ml milk
- 50 g flour
- 75 g panko breadcrumbs
- 1 large cauliflower, cut into florets
- Spray olive oil
- 200 g pouch of Passage To Asia Teriyaki Sauce
- black sesame seeds
- basmati rice
- edamame beans, optional
- gyoza dumplings, optional
Instructions
- Instructions
- Preheat oven to 200ºC/180ºC Fan/Gas 6.
- Add eggs, milk and flour to a bowl and whisk together until you have a smooth batter.
- In a shallow dish lay out the panko breadcrumbs.
- Take the cauliflower florets one at a time and dip them into the batter mixture and then roll them around in the panko to coat them. Place them on an oven tray covered with baking paper. Spray each floret with olive oil.
- Bake the cauliflower for 15 minutes or until the florets are just starting to brown and crisp on the edges.
- Remove from the oven and use a teaspoon to drizzle over the Passage To Asia Teriyaki Sauce. The amount of sauce you use will depend on how much cauliflower you have, make sure they are evenly coated but ensure the sauce isn't dripping over the tray or it will burn.
- Return the florets to the oven and cook for a further 10-15 minutes until crisp.
- Once cooked sprinkle over black sesame seeds.
- Heat up any remaining sauce in the microwave for 1 minute and use it as a dipping sauce for the teriyaki cauliflower wings and gyoza dumplings.
- Serve the teriyaki cauliflower wings on a bed of basmati rice or as an accompaniment alongside a stir-fry or curry.
Notes
The amount of teriyaki sauce you use will depend on how much cauliflower you have, make sure they are evenly coated but ensure the sauce isn't dripping over the tray or it will burn.
Nutrition Information:
Yield: 4 Serving Size: 1 gramsAmount Per Serving: Calories: 204Total Fat: 4gSaturated Fat: 1gUnsaturated Fat: 0gCholesterol: 100mgSodium: 160mgCarbohydrates: 25gFiber: 1gSugar: 3gProtein: 6g
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