Crunchy Teriyaki Cauliflower Wings (Print Version)
# Ingredients:
→ Main
01 -
1 large head cauliflower, cut into even-sized florets
→ Coating
02 -
2 cups crushed tortilla chips
03 -
¾ cup gluten-free all-purpose flour (or regular all-purpose flour)
04 -
3 tablespoons tapioca flour (or arrowroot or corn starch)
05 -
¾ cup non-dairy milk
06 -
½ teaspoon ground black pepper
07 -
½ teaspoon sea salt
08 -
½ teaspoon garlic powder
→ Sauce & Garnish
09 -
1⅔ cups store-bought teriyaki sauce
10 -
1 bunch scallions, finely chopped (mostly green parts)
11 -
Sesame seeds (for garnish)
12 -
Ranch dressing (for serving)
# Instructions:
01 -
Preheat the oven to 230°C (450°F) and line a large baking sheet with a silicone mat, parchment paper, or greased foil.
02 -
Cut the cauliflower into small, evenly-sized florets to ensure uniform cooking.
03 -
Pulse tortilla chips in a blender until crushed but still maintaining some texture. Transfer to a shallow bowl.
04 -
In a medium bowl, whisk together the gluten-free flour, tapioca flour, non-dairy milk, black pepper, salt, and garlic powder until smooth with no lumps. Adjust consistency with additional milk if too thick.
05 -
Toss cauliflower florets in the batter mixture until fully coated, then roll in the crushed tortilla chips to cover completely.
06 -
Arrange coated cauliflower pieces on the prepared baking sheet with space between each piece. Bake for 20-22 minutes until coating begins to crisp.
07 -
While cauliflower is baking, pour teriyaki sauce into a shallow bowl. If sauce is thick, thin with 2-3 tablespoons of water.
08 -
Remove cauliflower from oven and thoroughly coat each piece with teriyaki sauce by dipping or brushing.
09 -
Return sauced cauliflower to the baking sheet and bake for an additional 5 minutes to set the glaze.
10 -
Remove from oven, garnish with chopped scallions and sesame seeds. Serve immediately with ranch dressing on the side.