If you fancy making something a bit more special than your regular meals, then this roasted Sticky Asian Cauliflower Wings recipe is perfect! The homemade sticky sauce is so indulgent and super easy to make too. This Korean Cauliflower Wings recipe is relatively straight forward in comparison to many other cauliflower recipes as it doesn’t require a multi-stage process to coat the florets (it’s an absolute messy nightmare trying to dip battered food in breadcrumbs!).

Sticky Asian Cauliflower Wings [Vegan]



Cooking Time




For the Sticky Sauce:

  • 2 teaspoons sesame oil
  • 2 cloves garlic or 2 teaspoons garlic paste
  • 5 tablespoons soy sauce
  • 2 tablespoons agave syrup or sugar/honey (if not vegan)
  • 2 cm grated ginger
  • 1 tablespoon sriracha sauce
  • 1 teaspoon apple cider vinegar or white wine vinegar/rice vinegar
  • 2 teaspoons corn flour
  • 1-2 tablespoons water

For the Cauliflower:

  • 1 head of cauliflower, chopped into equal-sized florets
  • 1/2 cup plain flour
  • 3 tablespoons corn flour
  • 2 teaspoons sesame oil
  • 1/4 teaspoon salt
  • a sprinkle black pepper
  • 1/2 teaspoon garlic paste
  • 1/2 cup water

For the Cucumber Salad:

  • 1 cucumber, finely sliced into ribbons (I used a peeler)
  • 1 tablespoon sesame oil
  • 1 lime, juiced
  • .35 ounces fresh coriander, finely chopped
  • 1 teaspoon apple cider vinegar (or white wine vinegar/rice vinegar)
  • 1/2 teaspoon salt
  • a pinch black pepper


For the Roasted Cauliflower:

  1. Preheat oven to 350°F and line a baking dish with baking paper.
  2. Mix the plain flour, cornflour, black pepper and salt in a bowl
  3. Combine the water, sesame oil and garlic paste in a separate, then add to the dry ingredients
  4. Continue to stir until there and then quickly add in the cauliflower florets (it will thicken over time otherwise). Tumble with your hands until the cauliflower is well coated
  5. Transfer the cauliflower to the baking tray, trying not to pour too much batter in or else this will stick all of the florets together once cooked
  6. Bake for 25 mins until golden.

For the Sticky Sauce:

  1. Add the soy sauce, sriracha sauce, agave syrup, sesame oil, grated ginger, garlic, and vinegar in a small pan. Heat on medium.
  2. Meanwhile, mix the 2 tsp cornflour with 2-3 tbsp water to form a paste. Once the sauce boils slowly add in the cornflour and stir. If the sauce is too thick add in a bit more soy sauce
  3. Once the cauliflower is cooked pour over 3/4 of the sticky sauce and tumble with your hands. Return the cauliflower to the oven and bake for a further 10 mins to crisp up and caramelize.
  4. Once cooked, brush over the remaining sauce on the cauliflower.
  5. Serve with extra sriracha sauce and the cucumber salad

For the Cucumber Salad:

  1. Combine all the liquid ingredients in a bowl and mix to combine
  2. Add the cucumber and coriander in a bowl and pour over the liquid mix. Add in the salt and pepper and tumble to combine.