Teriyaki Cauliflower Power Bowls (Printer-Friendly)
Crispy roasted cauliflower with homemade teriyaki, rice, veggies and avocado for a vibrant plant-based bowl.
# 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 pure maple syrup
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 Components
13 - 2 cups cooked brown rice or jasmine rice
14 - 1 large carrot, julienned
15 - 1 English 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
# How to Make It:
01 - Preheat oven to 425°F. Arrange cauliflower florets on a rimmed baking sheet, drizzle with olive oil, and season with salt and pepper. Toss until evenly coated. Roast for 25 to 30 minutes, turning halfway through, until the edges are golden brown and the florets are 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 into cold water to create a smooth slurry. Slowly pour the slurry into the simmering sauce while whisking constantly. Continue cooking for 1 to 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 thickened teriyaki sauce over the top and toss gently until every floret is thoroughly coated.
05 - Divide the cooked rice evenly among four bowls. Arrange teriyaki cauliflower alongside julienned carrot, sliced cucumber, edamame, and avocado slices over each portion of rice.
06 - Finish each bowl with a sprinkle of sliced green onions and sesame seeds. Serve immediately while the cauliflower is still warm.
# Expert Advice:
01 -
- The sauce comes together in about five minutes with pantry staples you probably already have.
- Everything cooks on one sheet pan and one small saucepan so cleanup is almost nothing.
- It is endlessly customizable based on whatever vegetables are sitting in your crisper drawer.
02 -
- Do not crowd the cauliflower on the baking sheet or it will steam instead of roast and you will lose that essential caramelized crunch.
- Add the cornstarch slurry slowly while whisking because adding it too fast creates lumps that are difficult to smooth out.
03 -
- Let the roasted cauliflower rest for two minutes before tossing in the sauce so it absorbs the glaze without getting soggy.
- A squeeze of fresh lime juice right before serving brightens every flavor on the plate and makes the dish taste even more vibrant.