Teriyaki Cauliflower Power Bowls (Printable Version)
Roasted teriyaki cauliflower with grains, cabbage, avocado, edamame and toasted sesame for a bright, nourishing bowl.
# What You 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
# How To Make It:
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, then spread in a single layer on the prepared baking sheet. Roast for 20–25 minutes, turning halfway through, until golden brown 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 the mixture to a gentle simmer over medium heat.
04 - Whisk in the cornstarch slurry and continue simmering for 1–2 minutes, stirring constantly, until the sauce coats the back of a spoon. Remove from heat and set aside.
05 - Transfer the roasted cauliflower to a large mixing bowl. Pour the teriyaki glaze over the top and toss gently until every floret is evenly coated.
06 - Divide the cooked grains among four bowls. Arrange the teriyaki cauliflower over the grains, then top with shredded red cabbage, julienned carrots, sliced avocado, edamame, and sliced green onions.
07 - Sprinkle toasted sesame seeds and fresh cilantro over each bowl. Serve immediately with lime wedges on the side for squeezing over the top.
# Helpful Hints:
01 -
- The teriyaki glaze tastes like something from a restaurant but comes together in under five minutes on your stovetop.
- You can swap almost every component based on what is sitting in your fridge right now.
02 -
- Do not skip the cornstarch slurry because without it the glaze runs right off the cauliflower and pools at the bottom of your bowl.
- Crowding the baking sheet is the fastest way to steam your cauliflower instead of roasting it, so use two sheets if needed.
03 -
- Grate the ginger directly into the saucepan using a microplane so the juices go straight in and nothing is wasted.
- Let the glazed cauliflower sit for two minutes before assembling the bowls so the sauce has time to set and cling to every surface.