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.