Teriyaki Cauliflower Power Bowls (Printable)
Roasted teriyaki-glazed cauliflower over grains with cabbage, avocado and edamame, finished with lime and sesame.
# What You'll Need:
→ Cauliflower & Teriyaki Glaze
01 - 1 large head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - 1/3 cup soy sauce (use tamari for gluten-free version)
04 - 2 tablespoons maple syrup
05 - 2 tablespoons rice vinegar
06 - 1 tablespoon sesame oil
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1 tablespoon cornstarch mixed with 2 tablespoons water
→ Grains
10 - 2 cups cooked brown rice or quinoa
→ Toppings & Vegetables
11 - 1 cup shredded red cabbage
12 - 1 cup julienned carrots
13 - 1 avocado, sliced
14 - 2 green onions, sliced
15 - 1/4 cup shelled edamame
16 - 2 tablespoons toasted sesame seeds
17 - Fresh cilantro, for garnish (optional)
→ Finishing
18 - Lime wedges for serving
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - Toss cauliflower florets with olive oil until evenly coated and spread in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, turning halfway through, until golden and fork-tender.
03 - While the cauliflower roasts, combine soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Bring to a gentle simmer over medium heat.
04 - Whisk in the cornstarch slurry and continue simmering for 1 to 2 minutes, stirring constantly, until the sauce thickens to a glossy glaze consistency. Remove from heat.
05 - Transfer the roasted cauliflower to a large bowl and pour the teriyaki glaze over it, tossing gently until every floret is evenly coated.
06 - Divide the cooked grains among four bowls. Arrange the teriyaki cauliflower on top alongside shredded red cabbage, julienned carrots, sliced avocado, edamame, and sliced green onions.
07 - Sprinkle with toasted sesame seeds and fresh cilantro. Serve immediately with lime wedges on the side for squeezing over each bowl.
# Expert Advice:
01 -
- The teriyaki glaze clings to every ridge of the roasted cauliflower and you will want to eat it straight from the pan before it ever reaches a bowl.
- It transforms humble vegetables into something you would happily serve to guests without a second thought.
02 -
- If you crowd the cauliflower on the baking sheet it will steam instead of roast and you will lose that caramelized edge that makes this dish special.
- Have the cornstarch slurry ready before the sauce starts simmering because once it begins to reduce, things move fast and you do not want lumps.
03 -
- Toasting your sesame seeds in a dry pan for just a minute or two before sprinkling them on doubles their flavor with almost zero effort.
- Taste the teriyaki glaze before you thicken it and adjust the sweetness or saltiness because soy sauce brands vary wildly in intensity.