Description
Crunchy Teriyaki Cauliflower Wings: A Cozy Snack for Relaxing Times
Ingredients
Scale
- 1 large head of cauliflower
- 2 cups crushed tortilla chips
- 3/4 cup gluten-free all-purpose flour
- 3 tablespoons tapioca flour
- 3/4 cup non-dairy milk
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1 2/3 cups store-bought teriyaki sauce
- 1 bunch scallions
- Sesame seeds
- 1 bottle of ranch dressing
Instructions
- Step 1: Prep the Ingredients 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, even-sized florets to ensure they cook uniformly.
- Step 2: Make the Batter Crush the tortilla chips using a blender, leaving some textured crumbs intact, and transfer them to a shallow bowl. In a separate 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 as needed to make it perfectly coat the florets.
- Step 3: Coat and Bake Toss the cauliflower florets in the batter, ensuring they are fully coated. Dredge each floret in the crushed tortilla chips to give them a crispy shell, and place them on the prepared baking sheet. Bake for 20-22 minutes, until golden brown and crispy.
- Step 4: Sauce it Up While the cauliflower is baking, pour the teriyaki sauce into a large shallow bowl. If it’s too thick, simply thin it with a few tablespoons of water. Once the florets are done baking, dip each floret into the teriyaki sauce, ensuring they are fully covered, and return them to the baking sheet. Bake for an additional 5 minutes.
- Step 5: Garnish and Serve Remove from the oven, sprinkle with chopped scallions and sesame seeds if using, and serve immediately with ranch dressing, if desired.