Island Style Teriyaki Cauliflower Bites
December 07, 2020
Get a taste of the tropics with these lightly crisped, oven-fresh cauliflower bites featuring our sweet, tangy, soy-free Island Style Teriyaki Sauce crafted with breezy island-inspired ingredients like coconut aminos, ginger and pineapple juice. Our easy two-step breading process includes a quick dunk in our delicious teriyaki before tossing the cauliflower florets in salted almond flour. Bake for about 30 minutes, and you have an ideal finger food perfect for dipping in our creamy, herby, Plant Based Ranch Dressing. Whole30, vegan, Paleo, and keto appetizers don't get much easier than this!
Teriyaki Cauliflower Bites
Appetizers, Party Recipes, Holiday Recipes, Sides
Tender on the inside and toasty brown on the outside, with a bit of coarse texture from the light dusting of almond flour, our teriyaki cauliflower bites provide the perfect pop-in-your-mouth snack or vegan side dish.
1 head cauliflower (about 4 cups florets)
1 1/3 cups almond flour
1/2 tsp. salt
1/2 cup Primal Kitchen Island Teriyaki Sauce
Primal Kitchen Plant Based Ranch, for dipping (optional)
Preheat oven to 400ºF. Line two baking sheets with silicone mats.
Wash cauliflower and dry. Remove any leaves and cut away the stem. Cut the cauliflower into florets.
Mix almond flour and salt together in a large bowl. Pour the Island Teriyaki Sauce into a separate large bowl.
Add the cauliflower florets (in batches, if necessary) to the bowl with the Island Teriyaki Sauce. Use tongs to toss and coat well.
Use tongs to place sauce-covered cauliflower florets into the bowl with almond flour. Toss well to coat.
Place the lightly breaded cauliflower bites onto the baking sheets in one single layer.
Bake for 25–30 minutes, or until tender and browned.
When done, transfer the cauliflower bites to a large plate and serve with Primal Kitchen Plant Based Ranch for dipping, if desired.
- Serving Size
- 1 serving
- per serving
- 11 grams
- 23 grams
- 5 grams
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