Ingredients
Scale
For the cauliflower
- 1 head cauliflower, sliced in florets
- 10–12 pieces of rice paper
- 2 tbsp avocado oil
- Green onion
For the teriyaki sauce
- 1/3 cup coconut aminos
- 2 tbsp orange juice
- 1 tsp rice vinegar
- 2 tsp coconut sugar
- 2 tsp arrowroot starch
- 1 tsp garlic powder
- 1 tsp ginger powder
- Salt and pepper
Instructions
- Steam the cauliflower florets in salted water for 8 minutes or until fork tender. Drain and allow to cool.
- Working with one piece of rice paper at a time either keep the rice paper whole, or cut it in half if you’re using a smaller cauliflower floret. Dip the rice paper in water and place it on a large plate or cutting board. Allow it to sit and allow it to soften for about 15-20 more seconds.
- Add a cauliflower floret to the center of the rice paper. Fold the edges of the rice paper until the cauliflower is tightly wrapped. Set aside and repeat for all of the cauliflower.
- Heat about 2 tbsp of oil in a pan on med-high heat and add the cauliflower wings, working in batches to not overcrowd the pan. Cook for 2-4 min on each side or until crisp. Set aside and complete with all of the cauliflower.
- To make the teriyaki sauce, combine the ingredients in a pot and whisk well. Heat for 3-4 minutes or until thick. Allow to cool slightly.
- Add the cooked cauliflower to a bowl and top with teriyaki sauce (reserving some to dip) and toss to coat. Serve with extra sauce on the side and top with green onion.
- Prep Time: 5 mins
- Cook Time: 30 mins
Nutrition
- Serving Size: 1 serving
- Calories: 219
- Fat: 6.1g
- Carbohydrates: 17.7g
- Fiber: 3.5g
- Protein: 3.4g