Crispy Baked Teriyaki Cauliflower Recipe Is Simple & Delicious Vegetarian Vegetables Dinner Vegan Snacks Side Dishes Appetizers Gluten-free

Vegetarian or not, you're going to love this easy, crispy baked teriyaki cauliflower recipe. With a homemade teriyaki sauce, this easy Meatless Monday or any day recipe is packed with flavor.

The cauliflower is dipped into a wet batter made with flour, milk, onion powder and garlic powder, then dipped into panko crumbs. The cauliflower is baked for about 20 minutes or until golden and crispy (thank you panko breadcrumbs!). The crispy baked cauliflower is tossed into a simple homemade teriyaki sauce made with soy sauce, maple syrup, brown sugar and ginger. So simple, healthy and delicious! 

Here is your shopping list for this crispy baked Asian-inspired cauliflower: fresh cauliflower (check out the health benefits of cauliflower), flour, milk, garlic powder, onion powder, panko, cornstarch, tamari or low-sodium soy sauce, maple syrup, brown sugar and ground ginger.

Serve this flavor-packed cauliflower recipe as a main vegan or vegetarian dinner with rice or as a side dish with your favorite protein. 

Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

• 1 head cauliflower, cut into florets
• 1 cup all-purpose flour or gluten-free 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)

Recipe Notes

• You could use bottled teriyaki in a pinch or if you're short on time.

• For a gluten-free dish, use tamari, nut milk and gluten-free flour.

• For added nutrition, sprinkle with some sesame seeds. 

Here's how to make it:

1. 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.
2. 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. 
3. 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.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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