These crispy baked cauliflower bites are covered in a delicious Hawaiian pineapple teriyaki sauce! This recipe is the perfect plant-based appetizer or side dish.
In a small mixing bowl, whisk together all ingredients for the sauce. Transfer to a small saucepan. Cover and bring to a bubble on low-medium heat. Reduce heat and whisk frequently until the sauce is thick (about 10 minutes). Set aside
Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper and top with a cooling rack. Set aside.
Cut the cauliflower: Remove the green leaves from the bottom and trim the stump. Turn the cauliflower right-side-up and cut into quarters. From each quarter, trim the center by making a cut diagonally. Using hands, break cauliflower into florets.
In a large mixing bowl, combine almond milk and flour. Whisk to combine. The batter should be thick and pourable like a cake batter. Add more milk or flour if needed. Add cauliflower and mix with a rubber spatula until cauliflower is evenly coated.
Using tongs, place cauliflower on the prepared baking sheet and allow the excess batter to drip from the cooling rack to the parchment paper.
Discard the parchment paper and grease the baking sheet. Transfer the cauliflower from the cooling rack to the baking sheet. Bake for 20 minutes.
Brush huli huli sauce on cauliflower. Bake for an additional 10 minutes. To make them more crispy, broil for 2-3 minutes.
Remove from the oven and let cool for 5 minutes. Transfer to mixing bowl and mix with remaining sauce and pineapple chunks. Top with chopped cilantro and serve warm!
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Notes
Store leftovers in the fridge for 3-5 days.To reheat, you can microwave, but they will be a little soggy. I recommend placing them on a piece of foil and baking at 350F until heated through.