Description
Crispy and flavorful vegan teriyaki cauliflower wings
Ingredients
Scale
- 1 head of cauliflower, cut into florets
- 1 cup all-purpose flour
- 1 cup plant-based milk
- 1 cup breadcrumbs
- 1 cup teriyaki sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, mix flour, garlic powder, onion powder, salt, and pepper.
- Dip cauliflower florets in plant-based milk, then coat them in the flour mixture.
- Roll the coated florets in breadcrumbs.
- Place the florets on a baking sheet lined with parchment paper.
- Drizzle olive oil over the florets.
- Bake for 25-30 minutes or until golden brown.
- In a saucepan, heat teriyaki sauce until warm.
- Toss the baked cauliflower wings in the warmed teriyaki sauce.
- Serve hot and enjoy.
Notes
- Adjust the spice level by adding chili flakes to the flour mixture.
- Serve with a side of vegan ranch dressing.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Vegan, Cauliflower, Teriyaki, Wings, Appetizer