Go Back

Orange Teriyaki Cauliflower Wings

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 1 head of cauliflower cut into large florets
  • 1 cup arrowroot flour
  • 1/2 cup non-dairy milk
  • 1 tsp. garlic powder
  • 1/2 tsp. chili powder
  • salt and pepper
  • Orange Teriyaki sauce:
  • 1/2 cup coconut aminos
  • 1/2 freshly squeezed orange juice
  • 1/4 cup Fire Cider apple cider vinegar & honey tonic
  • 2 Tbsp. orange zest
  • 1/2 tsp. ground ginger
  • 1/4 tsp. crushed red pepper flakes
  • 1 Tbsp. arrowroot flour optional, but thickens the sauce

Instructions
 

  • To make sauce, place all ingredients in a saucepan over medium heat. Let simmer for about 15 minutes or until sauce thickens, stirring occasionally. Set aside.
  • Preheat oven to 450 degrees. Line a baking sheet with parchment paper and set aside.
  • Mix together arrowroot flour, garlic powder, chili powder, salt and pepper in a mixing bowl. Slowly whisk in milk ( batter will start out lumpy, but will end up thick and smooth) until mixture is lump-free and smooth.
  • Place florets in a large bowl and pour batter on top. Mix thoroughly, until each floret is coated well. Place florets on baking sheet and shake off excess batter. Bake for 20 minutes.
  • Take out of oven, let cool for 5 minutes. Place florets in a large bowl and add 3/4 of sauce. Coat each floret evenly in sauce and place back on parchment paper. Bake for another 10 minutes.
  • Heat oven to broil and brush remaining sauce on each floret and place in oven for 2-3 minutes (making sure florets don't burn).
  • Let cool and enjoy!