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Crunchy Teriyaki Cauliflower Wings

Crunchy Teriyaki Cauliflower Wings That Steal the Show

These Crunchy Teriyaki Cauliflower Wings combine sweet and savory flavors, making them a delicious, gluten-free, and vegan snack.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 wings
Course: Other
Cuisine: Gluten-Free, Vegan
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Cauliflower Wings
  • 1 head Cauliflower Chopped into florets
  • 1 cup Crushed Tortilla Chips Siete Foods is a great gluten-free option
  • 1/2 cup Gluten-Free All-Purpose Flour Can substitute with regular flour
  • 1/4 cup Tapioca Flour Can also use arrowroot flour or corn starch
  • 1 cup Non-Dairy Milk Any non-dairy milk like almond or soy
For Seasoning
  • 1/2 teaspoon Ground Black Pepper Adjust according to spice preference
  • 1 teaspoon Sea Salt Season to taste
  • 1 teaspoon Garlic Powder Can substitute with fresh garlic
For the Teriyaki Coating
  • 1/2 cup Teriyaki Sauce Store-bought is fine, thicken with water if necessary
For Garnishing
  • 2 tablespoons Scallions Chopped
  • Sesame Seeds Optional
For Dipping
  • 1 cup Ranch Dressing Optional but highly recommended

Equipment

  • oven
  • Blender or Food Processor
  • baking sheet
  • parchment paper
  • mixing bowls

Method
 

Step-by-Step Instructions for Crunchy Teriyaki Cauliflower Wings
  1. Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
  2. Chop the cauliflower into evenly-sized florets and set aside in a large mixing bowl.
  3. Crush the tortilla chips until they resemble coarse crumbs and pour into a shallow bowl.
  4. In a separate bowl, whisk together the gluten-free flour, tapioca flour, non-dairy milk, pepper, salt, and garlic powder until smooth.
  5. Toss the cauliflower florets in the batter until thoroughly coated.
  6. Transfer the batter-coated florets to the bowl of crushed tortilla chips and toss to coat.
  7. Arrange the coated cauliflower pieces on the prepared baking sheet.
  8. Bake for 20-22 minutes, until golden and crispy.
  9. Prepare the teriyaki sauce by thinning it with water if needed.
  10. Once baked, dip each wing in the teriyaki sauce or brush it on generously, then return to the oven for 5 minutes.
  11. Serve hot, garnished with scallions and sesame seeds, with ranch dressing on the side.

Notes

Best served immediately for optimal crispiness.