Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C).
- In a bowl, mix the gluten-free all-purpose flour, tapioca flour, ground black pepper, sea salt, and garlic powder.
- Dip each cauliflower floret into the non-dairy milk, then coat with the flour mixture.
- Place the coated cauliflower on a baking sheet lined with parchment paper.
- Crumble crushed tortilla chips and sprinkle them over the cauliflower wings.
- Bake for 22 minutes or until golden and crispy.
- Remove from oven and toss with teriyaki sauce.
- Return to the oven for an additional few minutes to heat the sauce.
- Garnish with chopped scallions and sesame seeds if using.
- Serve with ranch dressing if desired.
Nutrition
Notes
To store, keep any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven to retain that crunchy texture and avoid sogginess.