Crispy Teriyaki Cauliflower (Print View)
Golden cauliflower florets with a crunchy tortilla crust, smothered in rich teriyaki glaze and sprinkled with scallions.
# What You'll Need:
→ Main
01 -
1 big cauliflower head, broken into evenly-sized florets
→ Coating
02 -
3 tablespoons tapioca starch (cornstarch or arrowroot works too)
03 -
½ teaspoon garlic powder
04 -
2 cups crushed tortilla chips
05 -
¾ cup non-dairy milk
06 -
½ teaspoon salt
07 -
½ teaspoon black pepper
08 -
¾ cup all-purpose gluten-free flour (or regular flour)
→ Sauce & Garnish
09 -
About 1⅔ cups of teriyaki sauce from the store
10 -
Sesame seeds (a sprinkle for decoration)
11 -
One bunch of scallions, chop mostly the green parts
12 -
Ranch dressing for dipping
# Directions:
01 -
Set your oven to 230°C (450°F) and get a big baking tray ready by covering it with parchment paper, greased foil, or a silicone mat.
02 -
Slice up the cauliflower into small florets so they cook evenly.
03 -
Use a blender to crush the tortilla chips, leaving them with a bit of texture. Pour them into a shallow dish.
04 -
Put the flour, tapioca flour, milk, salt, pepper, and garlic powder in a bowl. Whisk until lump-free. If it seems too thick, just add a bit more milk to loosen.
05 -
Dip the cauliflower into the batter so it’s fully covered, then roll it in the crushed tortilla chips to coat completely.
06 -
Space out the battered cauliflower on your prepped baking tray and bake for roughly 20-22 minutes until it starts to crisp up.
07 -
While the baking's happening, pour the teriyaki sauce into a dish. If it’s super thick, stir in 2-3 tablespoons of water to thin it out.
08 -
Pull the cauliflower from the oven and coat each piece with the teriyaki sauce—dip or brush it on generously.
09 -
Put the sauced cauliflower back on the tray and give it about 5 more minutes in the oven to let the glaze set.
10 -
Take it out of the oven, sprinkle with sesame seeds and chopped scallions. Serve hot with ranch for dipping.
# Notes:
01 -
If you want crispier wings, make sure to spread the cauliflower out on the tray and keep the pieces evenly sized.
02 -
These taste best when served right out of the oven while they’re warm and crunchy.