Crunchy Teriyaki Cauliflower Wings

Crunchy Teriyaki Cauliflower Wings: A Flavor-Packed, Plant-Based Snack

Looking for a fun and flavorful plant-based snack that’s perfect for game day or a casual dinner? These Crunchy Teriyaki Cauliflower Wings are a delicious alternative to traditional wings. With crispy tortilla chip-coated cauliflower florets baked to perfection and tossed in a sticky, sweet teriyaki sauce, this dish is packed with flavor and texture. These wings are gluten-free and vegan, making them a great option for anyone looking to enjoy a healthier, plant-based snack!

Ingredients:

• 1 large head cauliflower, chopped into even-size florets
• 2 cups crushed tortilla chips (any kind; Siete foods brand works well)
• ¾ cup gluten-free all-purpose flour (or regular all-purpose flour)
• 3 tablespoons tapioca flour (or arrowroot or corn starch)
• ¾ cup non-dairy milk of choice
• ½ teaspoon ground black pepper
• ½ teaspoon sea salt
• ½ teaspoon garlic powder
• 1 ⅔ cups store-bought teriyaki sauce
• 1 bunch scallions, finely chopped (mostly greens)
• Sesame seeds (optional)
• 1 bottle of ranch dressing (optional, for dipping)

Directions:

Step 1: Preheat the Oven

1. Preheat the Oven
   Preheat your oven to 450°F (232°C). Line a large baking sheet with a silicone sheet, parchment paper, or greased foil to prevent sticking.

Step 2: Prepare the Cauliflower and Batter

1. Chop the Cauliflower
   Chop the cauliflower into small, even-size florets to ensure they cook evenly.
2. Crush the Tortilla Chips
   In a blender or food processor, pulse the tortilla chips until crushed into small crumbs. Leave a bit of texture for added crunch, then transfer the crumbs to a shallow bowl.
3. Make the Batter
   In a medium to large bowl, whisk together the gluten-free flour, tapioca flour, non-dairy milk, black pepper, sea salt, and garlic powder. The batter should be thick enough to coat the cauliflower florets. If it’s too thick, add more milk as needed.

Step 3: Coat the Cauliflower

1. Coat the Florets
   Toss the cauliflower florets in the prepared batter, ensuring each piece is fully coated.
2. Dredge in Tortilla Crumbs
   Dredge each battered cauliflower floret in the crushed tortilla chips, pressing lightly to ensure the crumbs stick.
3. Arrange on Baking Sheet
   Place the coated florets on the prepared baking sheet, ensuring they are spaced apart to allow even cooking.

Step 4: Bake the Cauliflower

1. Bake the Wings
   Bake the cauliflower florets in the preheated oven for 20-22 minutes, or until golden and crispy.

Step 5: Coat with Teriyaki Sauce

1. Prepare the Teriyaki Sauce
   While the cauliflower is baking, pour the teriyaki sauce into a large shallow bowl. If the sauce is too thick, thin it out with a few tablespoons of water.
2. Coat the Cauliflower
   After baking, dip each crispy cauliflower floret into the teriyaki sauce, ensuring they are well coated. Return the florets to the baking sheet.

Step 6: Final Bake and Garnish

1. Bake Again
   Bake the teriyaki-coated cauliflower for an additional 5 minutes to allow the sauce to set and become sticky.
2. Garnish and Serve
   Once baked, remove the cauliflower wings from the oven and garnish with chopped scallions and sesame seeds. Serve immediately with ranch dressing on the side for dipping, if desired.

Recipe Summary:

• Prep Time: 15 minutes
• Cooking Time: 27 minutes
• Total Time: 42 minutes
• Calories: 280 kcal per serving
• Servings: 4 servings

Tips for the Best Crunchy Teriyaki Cauliflower Wings:

• Even-Sized Florets: Try to chop your cauliflower into evenly sized florets so they cook evenly. This ensures every bite has the perfect balance of crispiness and tenderness.
• Adjust the Sauce: If you prefer a spicier kick, you can add a bit of sriracha or hot sauce to the teriyaki sauce before coating the florets.
• Gluten-Free Option: The recipe already uses gluten-free flour and crushed tortilla chips, but make sure to double-check that your store-bought teriyaki sauce is also gluten-free.

Why You’ll Love These Crunchy Teriyaki Cauliflower Wings

These Crunchy Teriyaki Cauliflower Wings are crispy, flavorful, and packed with plant-based goodness. The crispy tortilla chip coating adds an irresistible crunch, while the teriyaki sauce brings a sweet and savory flavor with a hint of tang. Whether you’re serving these as a snack, side dish, or appetizer, they’re sure to be a hit with both vegans and non-vegans alike. The addition of scallions and sesame seeds makes for a beautiful presentation, and the optional ranch dressing adds a cool, creamy contrast to the bold flavors of the wings.

Serving Suggestions:

These cauliflower wings are perfect as an appetizer or snack for parties, game days, or movie nights. Pair them with a side of your favorite dipping sauce, like vegan ranch or a spicy sriracha mayo, and serve with celery sticks or a light salad to balance the bold flavors.

Storage and Reheating:

Store any leftover cauliflower wings in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 375°F (190°C) until they’re crispy again, or use an air fryer for even faster reheating.

Whether you’re looking for a healthier alternative to traditional wings or just love cauliflower, these Crunchy Teriyaki Cauliflower Wings are a must-try. Enjoy their deliciously crunchy, saucy goodness!

Crunchy Teriyaki Cauliflower Wings

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• Author: Dulcia
• Total Time: 42 minutes
• Yield: 4 1x

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Description

Crispy on the outside with a tender, flavorful center, these Crunchy Teriyaki Cauliflower Wings make for the perfect plant-based appetizer or snack. The combination of crunchy tortilla-chip coating and sweet, savory teriyaki sauce creates a unique taste and texture that will impress even non-vegans.

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Ingredients

Scale 1x2x3x

1 large head cauliflower, chopped into even-size florets
2 cups crushed tortilla chips (any kind; Siete foods brand works well)
¾ cup gluten-free all-purpose flour (or regular all-purpose flour)
3 tablespoons tapioca flour (or arrowroot or corn starch)
¾ cup non-dairy milk of choice
½ teaspoon ground black pepper
½ teaspoon sea salt
½ teaspoon garlic powder
1 ⅔ cups store-bought teriyaki sauce
1 bunch scallions, finely chopped (mostly greens)
Sesame seeds (optional)
1 bottle of ranch dressing (optional)

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Instructions

Preheat the oven to 450°F and line a large baking sheet with a silicone sheet, parchment paper, or greased foil.
Chop the cauliflower into small florets, ensuring they are of even size.
Crush the tortilla chips in a blender, leaving some textured crumbs, and transfer them to a shallow bowl.
In a medium/large bowl, whisk together the flour, tapioca flour, milk, black pepper, sea salt, and garlic powder. Adjust the batter’s thickness by adding more milk if needed.
Toss the cauliflower florets in the batter, ensuring they are fully coated.
Dredge each floret in the crushed tortilla chips and place them on the prepared baking sheet.
Bake for 20-22 minutes until golden and crispy.
While baking, pour the teriyaki sauce into a large shallow bowl. If the sauce is too thick, thin it with a few tablespoons of water.
After baking, dip each floret into the teriyaki sauce, ensuring they are well coated, and return them to the baking sheet.
Bake for an additional 5 minutes.
Remove from the oven, garnish with chopped scallions and sesame seeds, and serve immediately with ranch dressing if desired.

• Prep Time: 15 minutes
• Cook Time: 27 minutes

Nutrition

• Calories: 280