Yep, more confirmation that my eyes are much bigger than my stomach! I couldn’t finish the this massive portion of cauliflower wings in the picture! I’d say if your having this beautiful dish on its own then this recipe will be for one portion, or in other words, one small cauliflower. If your planning on having a side with this dish then id definitely either half it or invite a friend for dinner. I haven’t personally tried yet, but i don’t think this recipe would keep well.

Honey and Soy sauce has to be a match made in heaven. They go together like a dream and its so addictive. The sweet stickiness of the sauce, paired with the chewy crisp batter and light juiciness of the cauliflower make this meal a hole in one. What more could you want out of a dish. Cauliflower steaks, who? This is where its at!

This Chinese inspired cauliflower wings dish may well have been the first recipe I created over 10 years ago when I first learnt to cook, although back then it was chicken instead of cauliflower. It is so versatile and can have so many different sides from stir fried vegetables, to rice, to potatoes, I’ve even had it with Sushi. I quite regularly have it on its own too. Here’s a photo I dug out from a while ago. obviously id run out of sesame seeds and didn’t fancy much sauce that day but that day I served it with crispy ‘seaweed’ and spring rolls.

cauliflower wings

Its taken me a while to perfect the batter part of this dish. It needs to be thick enough so that it doesn’t run off on the tray yet thin enough to drip when lightly shaken so that it doesn’t get too stodgy on the cauliflower. The cauliflower is high in moisture so we want a nice crispy batter to offset that. I use plain all purpose flour for my batter but you can use oat or rice flour if your gluten-free.

This dish calls for cornflour (or substitute) to be mixed in with water separately from the other sauce ingredients before being added into the sauce. This is just so aid mixing and to avoid lumps. Its not the end of the world if you forget to pre mix water and flour, just make sure you mix well before heating. Unfortunately this sauce cannot be batch made or frozen, it has to be made within a few hours of serving as it just keeps getting thicker and thicker. You’ll also want to soak your saucepan as soon as your done. Its a nightmare to get clean once the sauce has dried out.

FInd another recipe just as tasty as cauliflower wings:

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Honey & Soy Cauliflower Wings Recipe

HealthyHeartyWholesome
Honey and Soy sauce has to be a match made in heaven. They go together like a dream and its so addictive. The sweet stickiness of the sauce, paired with the chewy crisp batter and light juiciness of the cauliflower make this meal a hole in one.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course, seasoning and sauces
Cuisine American, British, Chinese
Servings 2
Calories 300 kcal

Ingredients
  

  • 250 g cauliflower
  • ½ cup flour
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • cup water

Soy and Honey sauce:

  • 2 tsp corn flour
  • ¼ cup water
  • 2 tbsp light soy sauce or GF/vegan alternative
  • cup honey or maple for vegan.
  • 2 tsp ginger ground
  • 2 cloves garlic minced
  • 1 tbsp apple cider vinegar
  • ¼ tsp chilli flakes
  • 1 tbsp sesame seeds

Instructions
 

  • Cut cauliflower into bitesize florets. Preheat oven to 180°C and line a baking tray with baking paper.
  • Mix all dry ingredients for the batter and add water a bit at a time, you can add more if you need too.
  • Dip cauliflower florets in the batter and shake lightly to remove excess before placing on tray.
  • Bake battered cauliflower for 25 minutes or until batter is golden and crispy.
  • Meanwhile, mix corn flour and water and set to one side whilst you mix all other sauce ingredients in a saucepan, then add the cornflour slurry.
  • Heat sauce on low until it thickens stirring continually. The sesame seeds will stop floating and mix themselves in with the sauce once it thickens, this is how I know when to remove the sauce from the heat. It usually only takes a few minutes.
  • When the cauliflower is crispy, remove from the oven and drizzle or brush on the sauce, I often leave a little left over for pouring on any dry areas after.
  • Place back in the oven for 15 minutes (optional)
  • Pour any remaining sauce and serve with rice or on its own.