Baked Crispy Teriyaki Cauliflower Wings

Preheat oven to 450°F (230°C). Rinse and thoroughly dry head cauliflower (1 medium), then cut into florets.

In one bowl, whisk together all purpose flour (1 cup), garlic powder (0.5 tsp), black pepper (0.5 tsp), salt (0.25 tsp), and non dairy milk (0.75 cup) until smooth. Place panko (1.5 cups) in a separate bowl.

Dip each [cauliflower] floret first into the wet batter, letting excess drip off, then coat thoroughly in the [panko]. Place onto a baking sheet.

Repeat until all florets are coated. Do not overcrowd the baking sheet.

Bake for minutes (25). Remove from oven, toss with oz bottle teriyaki sauce (1 15), and return to the oven for another minutes (5). Serve immediately. Start 25m timer