Teriyaki Cauliflower Power Bowls (Printable version)
Roasted cauliflower tossed in teriyaki, served over rice with carrots, edamame, cucumber, and avocado.
# What you'll need:
→ Cauliflower
01 - 1 large head cauliflower, cut into florets
02 - 2 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
→ Teriyaki Sauce
05 - 1/3 cup soy sauce (use gluten-free tamari if needed)
06 - 3 tbsp maple syrup
07 - 1 tbsp rice vinegar
08 - 1 tbsp sesame oil
09 - 2 cloves garlic, minced
10 - 1 tbsp fresh ginger, grated
11 - 1 tbsp cornstarch
12 - 3 tbsp water
→ Bowl Components
13 - 2 cups cooked brown rice or jasmine rice
14 - 1 large carrot, julienned
15 - 1 cucumber, sliced
16 - 1 cup edamame, shelled and cooked
17 - 1 avocado, sliced
18 - 1/4 cup sliced green onions
19 - 1 tbsp sesame seeds
# Directions:
01 - Preheat oven to 425°F. Arrange cauliflower florets on a baking sheet, drizzle with olive oil, season with salt and pepper, and toss until evenly coated. Roast for 25-30 minutes, turning halfway through, until golden brown and fork-tender.
02 - While the cauliflower roasts, combine soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Whisk together and bring to a gentle simmer over medium heat.
03 - In a small bowl, whisk cornstarch with water to create a smooth slurry. Gradually pour the slurry into the simmering sauce while whisking constantly. Cook for 1-2 minutes until the sauce thickens to a glossy glaze, then remove from heat.
04 - Transfer the roasted cauliflower to a large mixing bowl. Pour the warm teriyaki sauce over the florets and toss gently until every piece is thoroughly coated.
05 - Divide the cooked rice evenly among four bowls. Arrange teriyaki cauliflower, julienned carrots, sliced cucumber, edamame, and avocado over the rice. Finish with a garnish of sliced green onions and sesame seeds.
06 - Serve immediately while the cauliflower is still warm and the vegetables are fresh. Enjoy right away for the best texture and flavor.
# Expert Advice:
01 -
- The homemade teriyaki sauce comes together in under five minutes and tastes brighter than anything from a bottle.
- Every component can be prepped ahead, making weeknight dinners feel effortless.
- It is completely plant based and naturally gluten free when you choose the right soy sauce.
02 -
- Do not skip flipping the cauliflower halfway through roasting, because one side will burn while the other stays pale.
- Add the cornstarch slurry off heat or at a gentle simmer, as a rolling boil will cause clumps.
03 -
- Cut the cauliflower florets into uniform bite sized pieces so every piece roasts evenly and no burnt surprises appear.
- Warm the teriyaki sauce gently before tossing with the cauliflower, as a cold sauce will make the roasted edges soggy.