Crispy Teriyaki Cauliflower Bites
Golden oven baked cauliflower florets in a crisp rice flour coating, tossed in sticky teriyaki sauce.
Made with Teriyaki sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £1.55 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Line two baking trays with baking paper.
- 2
Whisk the rice flour, soya milk, paprika, garlic granules and a pinch of salt into a thick batter. Add 2 to 3 tbsp water if it is stiff.
- 3
Toss the cauliflower in the batter until coated, shake off the excess and spread over the trays with space between each piece.
- 4
Bake for 20 minutes, turn, and bake for 10 minutes until crisp and golden.
30 min - 5
Warm your ready made teriyaki sauce (see the base recipe) in a large pan for 2 minutes.
- 6
Toss the hot cauliflower in the sauce, then return to the oven for 5 minutes to set the glaze. Scatter with sesame seeds and spring onions.
5 min
Tips
- Make sure the florets are fully dry before battering, so the coating sticks.
- Space them out on the tray. Crowded cauliflower steams rather than crisps.
- Eat straight away, because the coating softens as it sits in the sauce.
Storing and freezing
Best eaten within 1 hour. Keeps 2 days in the fridge, cooled within 1 hour. Reheat in a hot oven for 10 minutes to re crisp until steaming hot.
Questions
Is this vegan and gluten free?
Yes. It uses rice flour, soya milk and the tamari teriyaki sauce from the base recipe. Any unsweetened plant milk works in place of the soya milk.
Can I use an air fryer?
Yes. Cook at 200C for 15 to 18 minutes, shaking halfway, then toss in the sauce and cook for 2 minutes more.
More made with teriyaki sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.