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Crunchy Teriyaki Cauliflower Wings Recipe

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★★★★★

4.4 from 39 reviews

These Crunchy Teriyaki Cauliflower Wings are a delicious plant-based appetizer featuring crispy cauliflower florets coated in a gluten-free batter, baked to perfection, and tossed in a flavorful teriyaki sauce. Perfect for game day or any snack craving, they offer a crunchy texture with a sweet and savory glaze complemented by scallions and optional sesame seeds.

Ingredients

Scale

Cauliflower Wings

  • 1 large head cauliflower, chopped into even-size florets
  • 2 cups crushed tortilla chips (any kind, Siete Foods preferred)
  • 3/4 cup gluten-free all-purpose flour (or regular all-purpose flour)
  • 3 tablespoons tapioca flour (or arrowroot or cornstarch)
  • 3/4 cup non-dairy milk of choice
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder

Sauce and Garnish

  • 1 2/3 cups store-bought teriyaki sauce
  • 1 bunch scallions, finely chopped (mostly greens)
  • Sesame seeds (optional)
  • 1 bottle ranch dressing (optional, for serving)

Instructions

  1. Preheat the oven: Set your oven to 450°F (230°C) and line a large baking sheet with a silicone mat, parchment paper, or greased foil to prevent sticking.
  2. Prepare cauliflower: Chop the large head of cauliflower into small, even florets to ensure uniform cooking.
  3. Crush tortilla chips: Use a blender to crush the tortilla chips, leaving some pieces textured for extra crunch. Transfer the crushed chips to a shallow bowl.
  4. Make the batter: In a medium to large bowl, whisk together gluten-free flour, tapioca flour, non-dairy milk, black pepper, sea salt, and garlic powder until smooth and free of lumps. Adjust the batter’s thickness by adding more milk if needed.
  5. Coat cauliflower: Toss the cauliflower florets in the batter, ensuring each piece is well-coated.
  6. Bread the florets: Transfer the battered cauliflower to the crushed tortilla chips and coat completely, pressing crumbs onto each piece for maximum crunch.
  7. Arrange for baking: Place the coated cauliflower wings evenly spaced on the prepared baking sheet so they bake evenly.
  8. Bake first round: Bake in the preheated oven for 20 to 22 minutes until the coating is crisp and starting to brown.
  9. Prepare teriyaki sauce: Pour the teriyaki sauce into a large shallow bowl. If it’s too thick, thin with a few tablespoons of water.
  10. Coat with teriyaki sauce: Remove baked cauliflower from the oven. Dip each floret into the teriyaki sauce or brush it generously on, ensuring thorough coverage.
  11. Bake second round: Return the coated florets to the baking sheet and bake for an additional 5 minutes so the sauce glazes and warms the cauliflower.
  12. Garnish and serve: Remove from oven, sprinkle with finely chopped scallions and optional sesame seeds. Serve immediately with ranch dressing if desired for dipping.

Notes

  • Use gluten-free flour and dairy-free milk to keep this recipe gluten-free and vegan.
  • To achieve the best texture, make sure the cauliflower florets are similarly sized for even baking.
  • If you prefer a spicier version, add a pinch of cayenne pepper or chili flakes to the batter.
  • Tortilla chips add great crunch but can be substituted with panko breadcrumbs for a different texture.
  • Serve immediately for the crispiest texture; leftovers can be reheated in the oven for best results.

Keywords: Crunchy cauliflower wings, teriyaki cauliflower, gluten-free appetizer, vegan wings, baked cauliflower, plant-based snacks, healthy appetizers

Find it online: https://epicrecipebox.com/crunchy-teriyaki-cauliflower-wings-recipe/