Sweet Baked Cauliflower in Teriyaki Glaze with Crushed Chips
Sweet, sticky cauliflower coated in crushed chips and baked to perfection. A great snack or dinner option served with ranch or veggies.
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Cooking tools:
- Blender
- Oven
- Baking sheet
- Parchment paper
- Aluminum foil
- Mixing bowl
- Dish
- Whisk
- Spoon
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 1 big cauliflower head, broken into evenly-sized florets
- 3 tablespoons tapioca starch (cornstarch or arrowroot works too)
- ½ teaspoon garlic powder
- 2 cups crushed tortilla chips
- ¾ cup non-dairy milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup all-purpose gluten-free flour (or regular flour)
- About 1⅔ cups of teriyaki sauce from the store
- Sesame seeds (a sprinkle for decoration)
- One bunch of scallions, chop mostly the green parts
- Ranch dressing for dipping
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