Crunchy Teriyaki Cauliflower Coated in Sweet Glaze
Enjoy crispy baked cauliflower wings coated in crushed tortillas, glazed with sweet teriyaki sauce, and topped with scallions.
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Cooking tools:
- Food processor
- Cooling rack
- Silicone baking mat
- Baking sheet
- Parchment paper
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Tongs
- Airtight container
- Serving platter
Ingredients
- 1 large head cauliflower, cut into even-sized florets
- 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
- ½ teaspoon ground black pepper
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- 1⅔ cups store-bought teriyaki sauce
- 1 bunch scallions, finely chopped (mostly green parts)
- Sesame seeds (for garnish)
- Ranch dressing (for serving)
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