Teriyaki Cauliflower Power Bowls (Printable)
Crispy roasted cauliflower in teriyaki glaze over rice, topped with veggies, avocado, and sesame.
# What You’ll Need:
→ Cauliflower Preparation
01 - 1 large head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Teriyaki Sauce
05 - 1/3 cup soy sauce (use gluten-free soy sauce as needed)
06 - 3 tablespoons maple syrup or honey (maple syrup for vegan preparation)
07 - 1 tablespoon rice vinegar
08 - 1 tablespoon sesame oil
09 - 2 cloves garlic, minced
10 - 1 tablespoon fresh ginger, grated
11 - 1 tablespoon cornstarch
12 - 3 tablespoons water
→ Bowl Components
13 - 2 cups cooked brown rice or jasmine rice
14 - 1 large carrot, julienned
15 - 1 cucumber, sliced
16 - 1 cup shelled edamame, cooked
17 - 1 avocado, sliced
18 - 1/4 cup green onions, sliced
19 - 1 tablespoon sesame seeds
# How To Make It:
01 - Preheat the oven to 425°F. Arrange the cauliflower florets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss thoroughly to coat, then roast for 25 to 30 minutes, turning halfway, until golden brown and tender.
02 - While the cauliflower roasts, combine soy sauce, maple syrup or honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a saucepan. Set over medium heat and bring to a gentle simmer.
03 - In a small bowl, stir the cornstarch with water to create a smooth slurry. Gradually whisk the slurry into the simmering sauce. Cook, stirring constantly, for 1 to 2 minutes until thickened. Remove from heat.
04 - Transfer the roasted cauliflower into a large bowl. Pour the teriyaki sauce over the cauliflower and toss to ensure even coating.
05 - Divide the cooked rice evenly among four individual bowls. Top each with the teriyaki-glazed cauliflower, julienned carrot, sliced cucumber, cooked edamame, and sliced avocado. Garnish with green onions and sesame seeds.
06 - Present the bowls immediately while fresh and warm. Enjoy the dynamic flavors and vibrant colors.
# Expert Advice:
01 -
- When you drizzle that glossy homemade teriyaki over hot, crispy cauliflower, it clings perfectly—like it was always meant to be there.
- This bowl is my go-to when I want to impress without fuss: vibrant, filling, and ready to customize with whatever veggie treasures you have on hand.
02 -
- If you rush the roasting, your cauliflower will be soggy—not the vibe you want.
- Mixing the cornstarch slurry too fast can lead to lumps, so add it gradually and whisk gently as it thickens.
03 -
- Dry your cauliflower florets thoroughly before roasting—moisture is the enemy of crispness.
- Toast sesame seeds in a dry pan for a minute to unlock extra fragrance and flavor.