Crispy Baked Teriyaki Cauliflower Bites
Ingredients
- 1 cauliflower
- 2/3 cup gluten-free flour
- 2/3 cup water
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1/2 cup teriyaki sauce
- 1 teaspoon sriracha
Dip
- Oat fraiche
- 1 tablespoon almond milk
- cilantro
Preparation
Preheat oven to 225°C (435°F).
Wash and cut cauliflower head into bite-sized pieces.
Mix the water, flour and spices in a medium mixing bowl until the batter is thick and able to coat the cauliflower.
Dip the cauliflower florets in the batter and lay them in a single layer on a lined baking sheet.
Bake for 20 minutes until golden brown, flipping the florets over halfway through to get all sides golden brown and crispy.
Mix the teriyaki and sriracha together, remove the cauliflowers from the oven, spread the sauce on the florets and bake for 10 minutes.
