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Teriyaki Cauliflower Wings

Crispy Teriyaki Cauliflower Wings You Can't Resist

Delight in these crispy, flavorful teriyaki cauliflower wings, a vegan snack that's perfect for every occasion.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 35 minutes
Servings: 4 wings
Course: Appetizers
Cuisine: Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 large head Cauliflower Use large heads for optimal wing shape.
For the Coating
  • 2 cups Crushed Tortilla Chips Any brand works; Siete Foods is favored for gluten-free.
  • 1 cup Gluten-Free All-Purpose Flour Can substitute with regular all-purpose flour if gluten is not a concern.
  • 1/4 cup Tapioca Flour Arrowroot or cornstarch can be used as alternatives.
  • 1 cup Non-Dairy Milk Choose any type; almond or soy are good options.
  • 1/2 teaspoon Ground Black Pepper Adjust to taste for desired spiciness.
  • 1 teaspoon Sea Salt Enhances flavor; kosher salt can be used as well.
  • 1 teaspoon Garlic Powder Fresh garlic can be substituted but may increase preparation time.
For the Flavoring
  • 1/2 cup Teriyaki Sauce Store-bought for ease; adjust quantity based on preference.
For Garnishing
  • 2 tablespoons Scallions Use mostly greens for a fresh touch.
  • 1 tablespoon Sesame Seeds Provides a nutty flavor; omit if not available.
For Dipping (Optional)
  • 1/2 cup Ranch Dressing Enhances taste and pairs well with wings.

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Blender or food processor
  • Mixing Bowl
  • Shallow bowl

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 head into even-sized florets resembling traditional wing shapes.
  3. In a blender or food processor, pulse the tortilla chips until finely crushed. Transfer to a shallow bowl.
  4. In a mixing bowl, whisk together the gluten-free flour, tapioca flour, non-dairy milk, black pepper, sea salt, and garlic powder until smooth.
  5. Toss the cauliflower florets in the prepared batter, ensuring they are evenly coated.
  6. Transfer the coated cauliflower florets to the bowl of crushed tortilla chips and press them in to fully coat.
  7. Arrange the coated wings on the lined baking sheet, spacing them out for air circulation. Bake for 20-22 minutes until golden brown and crispy.
  8. After baking, dip each wing in teriyaki sauce and bake for an additional 5 minutes to caramelize the sauce.
  9. Serve hot, garnished with chopped scallions and sesame seeds.

Nutrition

Serving: 4wingsCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 300mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 5IUVitamin C: 30mgCalcium: 50mgIron: 0.5mg

Notes

Serve with vegan ranch or sriracha for dipping. Enjoy immediately for the best texture.

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