Sesame Glazed Cauliflower Bites
Baked till crispy and coated with a sticky glaze, these Sesame Cauliflower Wings add some veggie action to your game day snacks. These tasty little bites make great vegan and gluten free appetizers, but you can also enjoy them as an easy vegetable side dish for your favorite Asian-style meals!
Easy Glazed Cauliflower Wings
My husband is hardcore about college football. We don’t watch a lot of pro football, but he has to watch his alma mater every Saturday in the fall, and oftentimes he has to watch the adjacent teams. You know, those they will play, those they already played. Those playing the teams they are going to play.
That means we are hardcore about game day snacks. Since he is an uber-carnivore, I’m usually making Sheet Pan Chicken Nachos or BBQ Turkey Meatballs or a big pot of Beef Chili. But sometimes I have to balance that out with some veggies like these Sesame Cauliflower Wings.
OK, they aren’t technically wings, but they pack a punch of bold deliciousness with the Asian flavors and sticky-sweet caramelization that develops. I have to admit, although I’m always happy when I get him eating veggies (and he loved these), I was a bit disappointed since I wanted to devour the entire plate.
In fact, they are so good that we don’t save them for game day. You’ll often find them on the table when I make stir fry for dinner!
Ingredients
The simple ingredients give these veggie bites some seriously sweet and savory Asian-inspired flavor. Just be sure to use the gluten free or vegan options as needed.
For the sauce:
- Soy sauce. Use gluten free soy sauce or tamari, if needed.
- Honey. You can also use agave or maple syrup to make it strict vegan
- Rice vinegar. Be sure it is unseasoned and gluten free.
- Sesame oil.
- Fresh ginger. Grated. Or you can substitute about a half-teaspoon
- Scallions. You can save some for garnish, if you like.
- Sesame seeds. Again, additional can be used for garnish.
For the cauliflower wings:
- Cauliflower. One large head, washed and thoroughly dried, then cut into florets.
- Unsweetened almond milk. Regular dairy milk or another non-dairy milk can be substituted.
- Brown rice flour. If you are not gluten free, all-purpose flour can be used.
- Garlic powder.
How to Make Sesame Cauliflower Wings
When you are ready to get started, preheat your oven to 450°F and coat a baking sheet with nonstick cooking spray or a thin layer of oil.
Make the glaze. Combine the soy sauce, honey, rice vinegar, sesame oil, ginger, and scallions in a bowl and whisk together. Set aside.
Coat the cauliflower. In a large bowl, whisk together the milk, rice flour, and garlic powder to make the batter. Add the cauliflower and use a spatula to toss it around until it is thoroughly coated with the batter.
Bake the cauliflower wings. Spread the cauliflower florets into a single layer on the prepared baking sheet. Bake at 450°F until they are golden but slightly less done than you want them.
Glaze the cauliflower. Pour the sauce over the cauliflower and toss to coat. Return it to the oven for another 5 minutes, toss again, and then finish in the oven until the cauliflower is glazed and cooked to the desired doneness.
Serve. Transfer the cauliflower bites to a plate and garnish with more scallions and sesame seeds if you like. If there is excess sauce on the baking sheet, you can pour it into a bowl and use it for dipping.
Tips for Success
Cut to your desired size. Smaller florets will get more tender on the inside as they crisp up on the outside. Larger ones will stay crisp-tender all the way through or will need to bake a little longer.
You can use parchment. If you are worried about sticking, you can line your pan, but I think a thin coating of oil or cooking spray does just fine and allows for more crispness and caramelization to develop.
Save some glaze. If you are worried about the coating getting too soggy, don’t use all of the glaze. You can always reserve some as a sauce for dipping the cauliflower bites.
Storing and Reheating Leftovers
You can keep any leftover cauliflower wings in a sealed container in the refrigerator for 2 or 3 days. However, the coating will start to get a little soggy. They reheat just fine in the microwave if you don’t mind them being softer. But you can also pop them back in the oven or air fryer at 400°F for a few minutes to get them hot and crisp them up a bit.
Serving Suggestions
These Sesame Cauliflower Wings make a great appetizer to serve with your spread of game days snacks like Gluten Free Air Fryer Pizza Rolls or Gluten Free Ham and Cheese Sliders.
But they are also delicious as a side dish for Maple Sesame Glazed Salmon or Gluten Free Bao Buns. Or try it with some of these other meals:
Things You’ll Need
Sheet pans. I always rave about my Nordicware baking sheets for making cookies, roasting vegetables, and more. And baking cauliflower wings just one more use for them.
Whisk. Using a whisk makes the batter come together nice and smooth. You’ll also want a small one for the sauce.
Microplane. My favorite tool for grating ginger so you don’t end up with large chunks.
Baked Sesame Cauliflower Wings
Ingredients
For the sauce:
- 1/2 cup soy sauce or tamari for gluten free
- 1/4 cup honey or agave or maple syrup for vegan
- 2 Tablespoons rice vinegar
- 1 Tablespoon sesame oil
- 1/2 Tablespoon grated fresh ginger
- 1-2 sliced scallions, plus additional for garnish, (optional)
- 1 Tablespoon sesame seeds, plus additional for garnish, (optional)
For the cauliflower:
- one large head cauliflower, washed and thoroughly dried
- 1/2 cup unsweetened almond milk
- 1/2 cup brown rice flour or all-purpose flour (if not gluten free)
- 1/2 teaspoon garlic powder
Instructions
For the sauce:
- Combine the soy sauce, honey, rice vinegar, sesame oil, ginger, and scallions in a bowl and whisk together. Set aside.
For the cauliflower:
- Preheat your oven to 450°F, and spray a baking sheet with oil or cooking spray.
- Cut the cauliflower into florets. The smaller they are, the faster they will cook and softer they will get.
- In a large bowl, whisk together the milk, rice flour, and garlic powder. Add the cauliflower to the batter and toss until it is thoroughly coated.
- Arrange the cauliflower on the prepared baking sheet in a single layer. Bake at 450°F for 15-20 minutes, or until slightly less done than you want them.
- Remove from the oven and pour the sauce over the cauliflower, tossing to coat (see Note). Return to oven for another 5 minutes.
- Remove from the oven and gently flip and toss the cauliflower in the sauce on the sheet. Return to the oven for another 5-10 minutes, or until crisp and glazed on the outside, and tender inside.
- Place the cauliflower on a serving plate or bowl, and if desired, sprinkle with some additional scallion and/or sesame seeds.
- If desired, pour any remaining sauce off of the baking sheet into a bowl for dipping.
Notes
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Do you think that I could skip the batter part and just roast the cauliflower? Then coat with the sauce and put back into the oven for a few minutes? I figured that would keep the calories down but wasn’t sure if it would work.
Thanks!
I think that would be a tasty option! I do like the brown rice flour because it is a whole grain and not a ton of calories in the whole batch, but I think just glazing roasted cauliflower would be yummy too!
I was so excited to make this last night and it turned out to be kind of a disaster. I followed the recipe to the tee and while it tasted great, the batter didn’t stick to the cauliflower. Then the batter pooled and got stuck on the bottom of the greased pan. I was in it this far, so I kept on going and tried to toss the pieces and then poured on the sauce, which turned the batter that slipped off the cauliflower into a booger-like consistency. I followed the 1:1 ratio of the milk and batter and it was very liquidy. I will say that it was really delicious, just really ugly. What did I do wrong?
Hmmmm, I’ve never had the batter slip off. Was you cauliflower still damp from washing it? Or maybe try some smaller pieces so there is more area for it to stick to and it can “soak in” to the florets more? Perhaps you could try tossing the cauliflower in a bit or dry flour before the batter? The sauce does soften the coating a bit, but I imagine it did more so because of how yours slipped off the cauliflower. So sorry items isn’t work out for you. We have had it several times and I’ve heard from others who have made it.
Do you think letting the florets marinate a while in the batter would help?
Oh, and should the batter be really watery or more like pancake batter?
Sorry for the delayed response. Things got really crazy before the holidays. My batter is fairly watery, though perhaps you could try adding a bit more flour. Did you use rice flour or wheat flour? I sometimes leave them in the batter for a few minutes, but not very long. I;m sure letting it soak in to the florets a little more couldn’t hurt.
Thank you for a wondeful recipe. We enjoyed it for days as a side dish. It was wonderful served warm and cold!
http://foodforthought-jelena.blogspot.com/2013/11/glazirani-karfiol-sa-susamom.html
Oh yay, thanks!!
These “wings” look very tasty! I’m definitely going to have to try out this recipe. 🙂
I am so glad I accidently stumbled onto this recipe today! I was already planning on making buffalo cauliflower bites (which I made for the first time last week) tonight, but when I saw these and realized I already had all the ingredients on hand, I knew I had to try them. My husband and I both declared these our favorite way to prepare cauliflower! Going to try the baked cauli-tots next! Thanks!
So glad you liked them!! And I am sure you’ll love the Cauli-Tots!
These look absolutely amazing. I came across your blog via Oh My Veggies. So happy to have found you!
I made these this week and they were SO GOOD. I just wish I had doubled the recipe. 😉
Thanks! And thanks for linking to me and featuring my recipe in your weekly roundup!!
I made these last night and they tasted amazing. However they didn’t get the crunchiness I was expecting, especially since there was a batter. Was pretty much like a cauliflower stirfry, maybe even softer. Any tips on upping the crunchiness but keeping them somewhat healthy?
No, they don’t come out really crunchy. Baking them longer might make the outside crunchier, but the cauliflower itself will get softer, I would think. But maybe use less of the glaze, put it on sooner, and bake it a little longer after you pour it on?
I am drooling over these! So excited to make them!
I made this tonight, and it was delicious! New favorite cauliflower recipe! I will be making this way too often! Thanks for the recipe!
So glad you enjoyed it! I have some ideas for some more versions, too!