Description
Crunchy teriyaki cauliflower wings bring Asian-inspired flavors to plant-based snacking. Crispy battered cauliflower florets glazed with sweet and tangy teriyaki sauce offer you a delightful alternative to traditional chicken wings.
Ingredients
Scale
Protein and Vegetable:
- 1 large cauliflower, chopped into even-size florets
Main Coating and Breading:
- 2 cups crushed tortilla chips
- ¾ cup gluten-free all-purpose flour (or regular all-purpose flour)
- 3 tablespoons tapioca flour (or arrowroot or corn starch)
- ¾ cup non-dairy milk
Seasonings and Garnish:
- ½ teaspoon ground black pepper
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- 1 ⅔ cups store-bought teriyaki sauce
- 1 bunch scallions, finely chopped (mostly greens)
- sesame seeds (optional)
- 1 bottle of ranch dressing (optional)
Instructions
- Prepare the oven by heating to 450°F and lining a spacious baking sheet with a non-stick surface like silicone mat or parchment paper.
- Transform the cauliflower into uniform, bite-sized florets using a sharp knife, maintaining consistent sizing for even cooking.
- Pulverize tortilla chips in a blender, creating a textured, crunchy coating with varied crumb sizes, then transfer to a shallow dish.
- Craft a versatile batter by whisking flour, tapioca flour, milk, seasonings, and spices in a medium bowl. Adjust liquid consistency as needed for optimal coating.
- Immerse each cauliflower floret completely in the prepared batter, ensuring thorough and even coverage.
- Roll the batter-coated florets in the crushed tortilla chip mixture, creating a crispy exterior, then arrange carefully on the prepared baking sheet.
- Roast in the preheated oven for 20-22 minutes until the wings achieve a golden, crisp appearance.
- Meanwhile, prepare the teriyaki glaze in a wide bowl, potentially diluting with water to reach ideal drizzling consistency.
- Once initial baking completes, delicately submerge each crispy floret into the teriyaki sauce, ensuring complete coverage.
- Return the glazed cauliflower wings to the baking sheet and bake for an additional 5 minutes to set the sauce.
- Retrieve from the oven and embellish with freshly chopped scallions and a sprinkle of sesame seeds.
- Serve immediately, optionally accompanying with ranch dressing for dipping.
Notes
- Precisely chop cauliflower into uniform florets to ensure even cooking and consistent crispiness throughout each wing.
- Use a blender to crush tortilla chips, leaving some textured crumbs for maximum crunch and added texture in the coating.
- Adjust batter consistency by adding milk gradually, creating a smooth, clingy mixture that helps the tortilla chip coating adhere perfectly.
- Check golden-brown color and crispiness during baking to prevent overcooking and maintain optimal texture of the cauliflower wings.
- Thin teriyaki sauce with water if too thick to guarantee even, light coating that enhances flavor without making wings soggy.
- Serve immediately after final baking to maintain maximum crunchiness and enjoy the wings at their peak temperature and texture.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 0 mg