Get the Recipe: Teriyaki Cauliflower
These Teriyaki Cauliflower bites are a great appetizer, side dish or snack. They are easy to make and can be air fried or baked. The are a healthy and delicious way to eat more veggies!
Ingredients
- 4 cups chopped cauliflower, about 1 head of cauliflower
- 1 egg
- 1 cup almond flour
- 1 tsp garlic powder
- ¼ tsp ground ginger
- ¾ cup coconut aminos
- 1 tsp minced garlic
- green onions, for garnish
- sesame seeds, optional
Instructions
- First, preheat air fryer or oven to 400 degrees. Lightly spray baking pan or air fryer pan with nonstick spray.
- Chop cauliflower into 1 inch pieces. Place in large mixing bowl.
- In a small bowl, whisk egg. Pour whisked egg over chopped cauliflower. Toss until cauliflower is completely coated.
- Pour almond flour, garlic powder and ginger into bowl. Toss until cauliflower is completely coated.
- Arrange cauliflower on pan in one even layer.
- Air fry for 10 minutes. Or, bake in oven for 25 minutes, flipping halfway.
- Meanwhile, combine coconut aminos and minced garlic in bowl.
- Once cauliflower is done, brush with sauce.
- For extra crispy cauliflower, return to air fryer or oven for 2 minutes.
- Finally, garnish with chopped green onions and sesame seeds if desired.
Notes
- Chop cauliflower into evenly sized 1 inch pieces.
- Air frying time may differ depending on air fryer brand.
- If air frying, no need to flip cauliflower halfway through cooking.
- If not Whole30 or gluten free, regular soy sauce can replace coconut aminos.
- I used Big Tree Farms Teriyaki coconut aminos for increased flavor.
- Store leftovers in fridge for up to 3 days.
- To reheat, air fryer for 3 minutes or bake for 5 to 7 minutes.
- Each serving is approximately 1 cup in size.
Calories: 248kcal, Carbohydrates: 21g, Protein: 9g, Fat: 15g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 1063mg, Potassium: 328mg, Fiber: 5g, Sugar: 3g, Vitamin A: 60IU, Vitamin C: 48mg, Calcium: 89mg, Iron: 2mg