Crispy Baked Teriyaki Cauliflower Recipe: Who Needs Meat With Vegetarian Recipes Like This? by 30Seconds Food

Vegetarian or not, you're going to love this easy, crispy baked teriyaki cauliflower recipe. With a homemade teriyaki sauce (you could use bottled teriyaki in a pinch), this easy recipe is packed with flavor.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 3 to 4
Ingredients
- 1 head cauliflower, cut into florets
- 1 cup flour
- 1 cup milk of your choice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups panko
Teriyaki Sauce
- 1 1/4 cups water
- 2 tablespoons cornstarch
- 1/4 cup tamari or low-sodium soy sauce
- 1 tablespoon maple syrup
- 3 tablespoons brown sugar
- 1/4 teaspoon ground ginger, or to taste
Here's how to make it:
- To make the teriyaki sauce, dissolve the cornstarch in the water. Put the tamari, maple syrup, brown sugar and ginger into a saucepan over medium heat. When melted together and combined, whisk in the cornstarch slurry. Reduce heat to low and cook about 6 minutes or until thick. Set aside.
- To make the cauliflower, combine the flour, milk, garlic powder and onion powder in a bowl. Put the panko in another bowl. Dip the cauliflower into the wet batter and then into the panko. Put them on a parchment paper-lined baking sheet in a single layer. Make sure they are not touching each other. Bake in a preheated 450-degree F oven until brown and crisp, about 20 minutes.
- Pour the teriyaki sauce over the cauliflower and toss to coat. Bake another 8 to 10 minutes or until crispy. Serve with rice and garnish with chopped green onions, if desired.
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