Say hello to the crispiest, crunchiest Teriyaki Cauliflower “Wings” you’ll ever eat! I know that food bloggers all talk up their own recipes, but this one is legit. They are gluten-free, vegan, and dairy-free, with all the crunch coming from crushed tortilla chips.
See what I did there? Forget the bread crumbs, trade them for tortilla chips!
This recipe is adapted from my Crunchy BBQ Cauliflower Wings recipe that took over Instagram by storm for Super Bowl Sunday this year. So of course, here I am brainstorming all of the million different variations for this recipe. I am a huge teriyaki lover, so I think this version is my favorite yet!
What you need to make these Crunchy Teriyaki Cauliflower Wings
As you can see below, the ingredient list for these cauliflower wings is super simple. You need the following:
- Cauliflower: Of course you need cauliflower for this recipe. I always look for the largest head of cauliflower I can find.
- Tortilla chips: Tortilla chips are the secret ingredient in this recipe. I always use Siete Foods sea salt tortilla chips, because they are thin and crush easily, and they are gluten-free! But any tortilla chips will work.
- Gluten free flour: You can use gluten-free flour or regular all purpose flour. It’s up to you – I always use gluten-free, because that’s what I have on hand 99% of the time.
- Tapioca flour: Tapioca flour is interchangeable with arrow root flour and corn starch, so just pick the one you have on hand.
- Non-dairy milk: Pick your favorite non-dairy milk! Or if you consume dairy, you can go with that too.
- Garlic powder: Garlic powder adds a little extra zest to these bad boys, so I never skip it.
- Teriyaki sauce: Use your favorite Teriyaki sauce for this recipe. I typically use the Primal Kitchen brand, but go with what you like and can find!
- Scallions: I absolutely love the addition of chopped scallions on these – the onion and teriyaki go so well together!
- Ranch dressing: Ranch dressing is optional, but for me, it’s not. I love dipping these crunchy cauliflower bites into ranch dressing, but every other family member of mine eats them plain, with no added sauce. Taste and experiment and find what you like!
How to make perfect teriyaki cauliflower wings!
Follow these step-by-step instructions for perfect teriyaki cauliflower wings!
- Preheat your oven to 450°F and line a large baking sheet with a silicone sheet or parchment paper or greased foil.
- Chop the cauliflower into small florets, making sure they are all relatively even in size. This is important so they all cook evenly.
- Crush the tortilla chips in a blender, making sure to leave some textured crumbs, then transfer the crushed chips to a shallow bowl.
- Next, prepare the batter. In a medium/large bowl, whisk together the flour, cornstarch, milk, pepper, salt and garlic powder, making sure there are no clumps. If the batter is too thick, feel free to thin it out with some more milk and vice versa.
- Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all.
- Transfer the coated cauliflower to the crushed tortilla chips to coat completely, then place them onto the baking sheet one at a time, giving each piece enough space to bake.
- Bake for 20-22 minutes.
- While the cauliflower is baking, pour the teriyaki sauce into a large shallow bowl. If the sauce is very thick, add a few tablespoons water.
- Remove the baking sheet from the oven.
- Dip the cauliflower pieces into the teriyaki mixture and return to the baking sheet. You can also use a brush to paint the teriyaki sauce on; just make sure the cauliflower are coated very well in the sauce.
- Bake for another 5 minutes.
- Remove from oven, sprinkle with chopped scallions and sesame seeds, and serve with a side of ranch dressing.
You can also make these teriyaki cauliflower bites in the air fryer – say what? That’s right!
To make these in the air fryer, simply air fry them at 400 F for 5 minutes, then coat them in the teriyaki sauce and air fry for another 3 minutes. Boom. Done.
These cauliflower wings are best enjoyed right away so that they retain their crunchiness! Keep that in mind when deciding how far in advance to make these.
If you make this recipe, please be sure to leave a comment and rating below! And of course, since I practically live on Instagram, tag me in your creations so I can see them and repost on my IG stories! Enjoy! xx
Servings:
Ingredients
- 1 large head cauliflower chopped into even-size florets
- 2 cups crushed tortilla chips any kind will work, I like Siete foods brand
- 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 of choice
- ½ teaspoon ground black pepper
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- 1 ⅔ cups store-bought teriyaki sauce
- 1 bunch scallions, finely chopped, mostly greens
- Sesame seeds, optional
- 1 bottle of ranch dressing, optional
Instructions
- Preheat the oven to 450°F and line a large baking sheet with a silicone sheet or parchment paper or greased foil.
- Chop the cauliflower into small florets, making sure they are relatively the same size.
- Crush the tortilla chips in a blender, making sure to leave some textured crumbs, then transfer the crushed chips to a shallow bowl.
- Next, prepare the batter.
- In a medium/large bowl, whisk together the flour, tapioca flour, milk, pepper, salt and garlic powder, making sure there are no clumps. If the batter is too thick, feel free to thin it out with some more milk and vice versa.
- Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all.
- Transfer them to the crushed tortilla chips to coat completely, then place them onto the baking sheet one at a time, giving each wing enough space to bake.
- Bake for 20-22 minutes.
- While the cauliflower is baking, pour the teriyaki sauce into a large shallow bowl. If the sauce is very thick, add a few tablespoons water.
- Remove the baking sheet from the oven.
- Dip the cauliflower into the teriyaki mixture and return to the baking sheet. You can also use a brush to paint the teriyaki sauce on; just make sure the cauliflower are coated very well in the sauce.
- Bake for another 5 minutes.
- Remove from oven, sprinkle with the chopped scallions and sesame seeds. Serve with the ranch dressing, and enjoy immediately.
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
Nicole these were so good! What a good way to eat cauliflower 😂 unluckily the teriyaki was not enough but can’t wait to try again next time
I just made these last night for Labor Day and loved them! The tortilla chips make them fabulously crunchy and in the air fryer, they are very quick and easy to make. Can’t wait to make them again soon!
Woohoo! I’m so thrilled they were a hit, Hannah! Thank you so much for your review!