Teriyaki Cauliflower Wings (Print Version)
# Ingredients:
→ Main
01 -
1 big cauliflower, broken into similar-sized florets
→ Coating
02 -
¾ cup milk made from plants
03 -
2 cups crushed-up tortilla chips
04 -
3 tablespoons of tapioca, arrowroot, or corn starch
05 -
¾ cup any all-purpose flour (regular or gluten-free)
06 -
½ teaspoon ground pepper
07 -
½ teaspoon sea salt
08 -
½ teaspoon of garlic powder
→ Sauce & Garnish
09 -
Sesame seeds sprinkled on top
10 -
1⅔ cups teriyaki sauce bought from the store
11 -
Chopped scallion tops (mostly the green part)
12 -
Serve with ranch dressing on the side
# Instructions:
01 -
Set your oven to 450°F (230°C). Cover a big baking tray with parchment, a silicone mat, or lightly oiled foil.
02 -
Slice the cauliflower into evenly-sized florets so they cook the same way.
03 -
Use a blender or food processor to crush the tortilla chips to a crumbly texture, leaving some chunks. Put into a shallow bowl.
04 -
In a medium-sized bowl, combine all-purpose flour, tapioca flour, garlic powder, salt, pepper, and plant-based milk until the mix is smooth. Add a splash of milk if it feels too thick.
05 -
Dip each floret into the batter until coated and then roll in the crushed chips to stick on the outside.
06 -
Spread out the battered cauliflower on the baking tray, making sure they don't touch. Bake for 20-22 minutes until the outsides start getting crispy.
07 -
During baking, pour the teriyaki sauce into a shallow dish. Add a couple of tablespoons of water if it's super thick.
08 -
Take the baked cauliflower out and coat each piece evenly with teriyaki by brushing it on or dunking each one in the sauce.
09 -
Pop the cauliflower back in the oven for an extra 5 minutes to seal the glaze onto the pieces.
10 -
Take the cauliflower out of the oven, sprinkle with chopped scallions and sesame seeds. Serve hot with ranch dressing on the side.