Vegan Teriyaki Cauliflower Wings with Rice: Sticky, Crispy, 30-Minute Magic You’ll Actually Crave

You want takeout-level satisfaction without the takeout tax? Meet the plant-powered crowd-pleaser that hits sweet, salty, sticky, and crunchy in one bite. These Vegan Teriyaki Cauliflower Wings with Rice aren’t “good for vegan”—they’re good, period.

This is weeknight fuel that feels like a win: quick to make, easy to love, and shockingly affordable. Crispy florets get glazed in a glossy teriyaki sauce and piled over steamy rice for a better-than-restaurant bowl you can crush at home.

What Makes This Special

There are cauliflower wings, and then there are crispy-baked, saucy teriyaki stunners that convert skeptics. This recipe nails the texture: light crunch outside, tender inside, and a lacquered finish that shines like a food commercial.

It’s also weeknight-friendly.

We’re using pantry staples, one sheet pan, and a quick stir-fry sauce—no deep-frying, no weird ingredients. The flavor profile is balanced: savory soy, sweet maple, zingy ginger, and a whisper of heat.

Plus, it’s versatile. Throw it over rice, tuck it into lettuce cups, or serve as a game-night app.

You do you.

Shopping List – Ingredients

• 1 large head cauliflower, cut into bite-size florets
• 1 cup cooked jasmine or short-grain rice per serving (about 1 cup uncooked for 3–4 servings)
• 3/4 cup panko breadcrumbs (gluten-free panko works too)
• 1/2 cup all-purpose flour (or gluten-free blend)
• 1 cup unsweetened plant milk (soy or almond)
• 1 tablespoon cornstarch (for batter)
• 1 tablespoon neutral oil (avocado, canola, or grapeseed)
• 2 scallions, thinly sliced, for garnish
• Sesame seeds, for garnish

Teriyaki Sauce:

• 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/3 cup water
• 3 tablespoons maple syrup (or agave)
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1–2 teaspoons sriracha or chili-garlic sauce (optional, for heat)
• 1 tablespoon cornstarch + 2 tablespoons water (slurry)

Optional add-ons: steamed broccoli, pickled cucumbers, shredded carrots, or edamame for extra color and protein.

Let’s Get Cooking – Instructions

1. Heat the oven and prep the rice. Preheat to 425°F (220°C). Start cooking your rice according to package directions so it’s ready to serve hot.
2. Cut the cauliflower. Trim leaves and core, then break into bite-size florets. Aim for uniform pieces so they cook evenly—no cauliflower dinosaurs, please.
3. Make the batter. In a bowl, whisk flour, 1 tablespoon cornstarch, plant milk, and a pinch of salt until smooth and pourable—like pancake batter.

   If it’s too thick, splash more milk.

4. Coat with panko. Place panko in a shallow dish. Dip each floret in batter, shake off excess, then roll in panko. Line on an oiled or parchment-lined baking sheet.
5. Bake to crisp. Drizzle or spray with a little oil.

   Bake 20–25 minutes, flipping at 15 minutes, until golden and crisp on the edges.

6. Build the teriyaki sauce. In a small saucepan, combine soy sauce, water, maple, rice vinegar, sesame oil, garlic, ginger, and sriracha (if using). Bring to a gentle simmer over medium heat.
7. Thicken it. Stir cornstarch slurry, then whisk into the simmering sauce. Cook 1–2 minutes until glossy and thick enough to coat a spoon.

   If it gets too thick, add a tablespoon of water.

8. Toss the “wings.” Transfer baked cauliflower to a large bowl. Pour over most of the teriyaki sauce and toss quickly to coat. Keep a little sauce for drizzling, because flair matters.
9. Plate it. Fluff hot rice into bowls.

   Top with teriyaki cauliflower. Finish with sliced scallions, sesame seeds, and any optional veggies. Drizzle extra sauce.

10. Taste and adjust. Need more heat?

    Add a dot of sriracha. Too salty? A squeeze of lime or splash of water softens it.

    Make it yours.

Storage Instructions

• Fridge: Store cauliflower and rice separately in airtight containers for up to 3 days. Keep leftover sauce in a jar.
• Reheat: Air fryer at 375°F for 4–6 minutes or oven at 400°F for 8–10 minutes to re-crisp. Microwave is fine for rice, not ideal for the wings (they’ll soften).
• Freezer: Freeze baked, unsauced cauliflower on a tray, then bag for up to 2 months.

  Reheat from frozen and toss in fresh sauce.

Nutritional Perks

• Plant-forward and fiber-rich: Cauliflower supports gut health and volume-eating—big portions, modest calories. Win-win.
• Balanced macros: Rice adds steady carbs; sesame oil and panko bring satisfying fats; soy sauce and edamame (if added) boost protein.
• Micronutrient goodness: Ginger and garlic deliver antioxidants; scallions add vitamin K; fortified plant milk can contribute calcium and vitamin D.
• Lower sodium option: Using low-sodium soy and adding water or citrus keeps flavor high without the salt bomb.

Pitfalls to Watch Out For

• Soggy coating: Over-saucing too early turns crisp into mush. Bake first, sauce last, and serve immediately.
• Uneven pieces: Huge florets undercook inside while burning outside.

  Keep sizes consistent.

• Too-thin sauce: Simmer the slurry long enough. If it’s not clinging, cook another minute. Still thin?

  Add 1/2 teaspoon more cornstarch mixed with water.

• Burned panko: High heat is great, but watch the last few minutes. If edges darken too fast, drop temp to 400°F.
• Rice timing: Cold rice kills the vibe. Start rice first so everything lands hot together.

  FYI: a rice cooker is your friend.

Alternatives

• Gluten-free: Use gluten-free flour and panko; swap soy sauce for tamari or coconut aminos (adjust sweetness if using aminos).
• Air fryer method: 380°F for 12–16 minutes, shaking halfway, until crisp. Sauce after.
• Protein boost: Add crispy tofu cubes or edamame to the bowl. IMO, it makes this a legit post-workout meal.
• Different grains: Try brown rice, quinoa, or cauliflower rice for lower carbs.

  Sushi rice gives extra stick and chew.

• Sauce swaps: Gochujang glaze for heat, orange-ginger for citrus lovers, or a peanut-teriyaki mashup for creamy richness.

FAQ

Can I make these oil-free?

Yes. Skip the oil and bake on parchment. They won’t be as golden, but still crisp thanks to panko.

A minute or two under the broiler helps—watch closely.

Is there a way to reduce sugar in the teriyaki?

Use 1–2 tablespoons maple instead of 3 and add a splash more water. Balance with extra ginger and a squeeze of lime. The sauce will be less sticky but still tasty.

What if I don’t have panko?

Use crushed cornflakes or regular breadcrumbs.

Panko gives the airiest crunch, but any dry, coarse crumb gets you close.

How do I keep leftovers crispy?

Store unsauced if possible. Re-crisp in an air fryer or hot oven, then toss with reheated sauce just before serving. Microwaves are the enemy of crunch—use only for the rice.

Can I use frozen cauliflower?

You can, but thaw and pat very dry first.

Excess moisture makes the batter slide off. Roast a few extra minutes to drive off water before saucing.

What protein pairs best with this?

Crispy tofu, tempeh, or edamame. Marinate tofu in a little soy, ginger, and garlic, then bake alongside the cauliflower.

How spicy is this?

Mild by default.

Add more sriracha or a pinch of red pepper flakes if you like heat. Or skip it entirely for a family-friendly version.

The Bottom Line

Vegan Teriyaki Cauliflower Wings with Rice delivers maximum satisfaction with minimal chaos: crispy texture, glossy sauce, and a bowl that feels like a hug. It’s budget-friendly, flexible, and fast enough for Tuesday night.

Make it once and you’ll keep a head of cauliflower on standby—because this is the kind of “wings and rice” combo that turns cravings into a habit, in the best way possible.