Teriyaki Cauliflower Power Bowls (Printable)
Crispy roasted cauliflower glazed in teriyaki, paired with rice, edamame, carrot, cucumber and avocado.
# What You'll Need:
→ Cauliflower
01 - 1 large head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
→ Teriyaki Sauce
05 - 1/3 cup soy sauce (use gluten-free tamari if needed)
06 - 3 tablespoons maple syrup (use maple syrup for vegan version)
07 - 1 tablespoon rice vinegar
08 - 1 tablespoon toasted sesame oil
09 - 2 cloves garlic, minced
10 - 1 tablespoon fresh ginger, grated
11 - 1 tablespoon cornstarch
12 - 3 tablespoons cold water
→ Bowl Assembly
13 - 2 cups cooked brown rice or jasmine rice
14 - 1 large carrot, julienned
15 - 1 cucumber, thinly sliced
16 - 1 cup shelled edamame, cooked
17 - 1 ripe avocado, sliced
18 - 1/4 cup sliced green onions
19 - 1 tablespoon sesame seeds
# Directions:
01 - Preheat oven to 425°F. Arrange cauliflower florets on a rimmed 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 to blend and bring to a gentle simmer over medium heat.
03 - In a small bowl, whisk cornstarch with cold water to form a smooth slurry. Gradually pour the slurry into the simmering sauce while whisking constantly. Continue cooking for 1-2 minutes until the sauce coats the back of a spoon. Remove from heat and set aside.
04 - Transfer the roasted cauliflower to a large mixing bowl. Pour the warm teriyaki sauce over the top and toss gently until every floret is thoroughly coated.
05 - Divide the cooked rice evenly among four serving bowls. Arrange teriyaki cauliflower alongside julienned carrots, cucumber slices, edamame, and avocado slices. Finish with a generous sprinkle of green onions and sesame seeds.
06 - Serve immediately while the cauliflower is still warm and the vegetables are fresh. Enjoy.
# Expert Tips:
01 -
- The teriyaki sauce caramelizes onto the cauliflower edges in a way that makes you forget you are eating vegetables.
- Everything cooks while the rice steams, so dinner lands on the table in under an hour with very little hands-on effort.
- It is endlessly adaptable based on whatever vegetables are languishing in your crisper drawer.
02 -
- Do not skip the cornstarch slurry because the sauce will remain thin and watery, pooling at the bottom of the bowl instead of clinging to the cauliflower.
- Crowding the baking sheet is the fastest way to steam instead of roast, so give the florets plenty of breathing room for proper caramelization.
03 -
- Let the roasted cauliflower rest for two minutes before tossing in the sauce so it absorbs the glaze without turning soggy.
- Grating the ginger directly into the sauce with a microplane releases far more flavor than chopping it by hand.