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.
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)
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