Crunchy Teriyaki Cauliflower Wings
Ingredients
-
1
large head
cauliflower
-
2
cups
crushed tortilla chips
-
¾
cup
gluten-free all-purpose flour
-
3
tablespoons
tapioca flour
-
¾
cup
non-dairy milk
-
½
teaspoon
ground black pepper
-
½
teaspoon
sea salt
-
½
teaspoon
garlic powder
-
1⅔
cups
store-bought teriyaki sauce
-
1
bunch
scallions
-
optional
sesame seeds
-
optional
bottle
ranch dressing
Instructions
- Preheat the oven to 450°F and prepare a baking sheet.
- Chop the cauliflower into small, even-sized florets.
- Crush the tortilla chips in a blender and transfer to a shallow bowl.
- In a bowl, whisk together the flour, tapioca flour, non-dairy milk, pepper, salt, and garlic powder until smooth.
- Coat the cauliflower florets in the batter mixture.
- Transfer the coated cauliflower to the crushed tortilla chips to coat completely.
- Place the coated cauliflower on the baking sheet with space between each piece.
- Bake for 20-22 minutes.
- While baking, prepare the teriyaki sauce in a shallow bowl.
- Remove the baking sheet from the oven and dip the cauliflower in the teriyaki sauce.
- Return the cauliflower to the baking sheet and bake for an additional 5 minutes.
- Remove from the oven, sprinkle with scallions and sesame seeds, and serve with ranch dressing.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
500mg
Cholesterol
0mg
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