Crispy Baked Teriyaki Cauliflower Bites
Ingredients
- 1 cauliflower
- 1.5 dl (2/3 cup) gluten-free flour
- 1.5 dl (2/3 cup) water
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp white pepper
- 1 dl (1/2 cup) teriyaki sauce
- 1 tsp sriracha
Dip
- Oat fraiche
- 1 tbsp 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 halfway through to ensure all sides are golden brown and crispy.
Mix the teriyaki sauce and sriracha together, remove the cauliflower from the oven, spread the sauce on the florets, and bake for an additional 10 minutes.
