Baked Vegan Teriyaki Cauliflower
This Baked Vegan Teriyaki Cauliflower is quick, easy, and full of flavor! It’s just as good as takeout and perfect for weeknight dinners. Enjoy this sweet and savory cauliflower wing recipe as an appetizer or as a main dish.
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Servings: 4
Ingredients
- 1 medium Head of Cauliflower chopped into florets
- 1 cup All-Purpose Flour
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Kosher Salt
- ¼ teaspoon Smoked Paprika
- ¼ teaspoon Black Pepper
- 1 cup Plant-Based Milk unsweetened
- 1 ½ cups Vegan Panko Breadcrumbs
- 1 Batch Teriyaki Sauce
Instructions
- Preheat oven to 450F.
- Chop the head of cauliflower into bite-sized pieces.
- Whisk together the all-purpose flour, salt, garlic, onion, paprika, and black pepper in a bowl. Pour in the unsweetened plant-basd milk and whisk until smooth. It should resemble pancake batter.
- In a separate bowl, add the panko breadcrumbs.
- Coat each piece of cauliflower in the batter and drip off the excess. Toss immediately into the breadcrumbs. Place onto a parchment-lined baking tray. Continue until all the cauliflower has been battered and coated in breadcrumbs.
- Bake for 20-22 minutes until golden brown.
- While the cauliflower is baking, make the teriyaki sauce.
- Coat each cauliflower bite in the teriyaki sauce and place them back onto the baking tray. Bake for another 5 minutes. You won't need all the teriyaki sauce- I like to drizzle a little extra over the top.
- Serve over jasmine rice and top with thinly sliced green onions. Drizzle a little more teriyaki sauce over the top and enjoy!
Notes
Important Note: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
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