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Teriyaki Cauliflower Power Bowls Recipe

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4.1 from 54 reviews

Teriyaki Cauliflower Power Bowls are a vibrant and nutritious meal featuring oven-roasted cauliflower glazed in a homemade teriyaki sauce, served over your choice of grains like farro, rice, or quinoa. Enhanced with edamame, shredded red cabbage, and fresh green onions, these bowls offer a perfect balance of sweet, savory, and tangy flavors, ideal for a wholesome vegetarian lunch or dinner.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Cauliflower and Roasting

  • 1 medium head cauliflower, cut into florets
  • 2 Tbsp. extra-virgin olive oil
  • 1/2 tsp. kosher salt

Teriyaki Sauce

  • 1/2 cup water
  • 1 Tbsp. cornstarch
  • 1/4 cup lower-sodium tamari or soy sauce
  • 2 Tbsp. brown sugar
  • 1 Tbsp. minced fresh garlic
  • 2 Tbsp. Hoisin sauce
  • 2 Tbsp. rice vinegar

Bowl Ingredients

  • 2 cups cooked farro, rice, or quinoa
  • 1 cup frozen and thawed shelled edamame
  • 2 cups shredded red cabbage
  • 1/3 cup thinly sliced green onion
  • Optional toppings: toasted sesame seeds, avocado

Instructions

  1. Preheat Oven: Set your oven to 425°F to ensure it’s hot and ready for roasting the cauliflower.
  2. Roast Cauliflower: Toss the cauliflower florets with olive oil and kosher salt until evenly coated. Spread them out on a baking sheet in a single layer. Bake for 30 minutes, stirring or tossing the florets once after 20 minutes to promote even cooking and browning.
  3. Mix Cornstarch Slurry: While the cauliflower roasts, whisk together the water and cornstarch in a small bowl until smooth. Set this mixture aside; it will be used to thicken the teriyaki sauce.
  4. Prepare Teriyaki Sauce: In a small saucepan over medium heat, combine tamari or soy sauce, brown sugar, minced garlic, Hoisin sauce, and rice vinegar. Stir often until the sugar dissolves, about 1 to 2 minutes. Gradually whisk in the cornstarch slurry and bring the mixture to a boil, stirring frequently to prevent sticking or burning. Lower the heat to medium-low and simmer for 2 to 3 minutes until the sauce thickens and becomes glossy. Remove from heat.
  5. Glaze and Finish Roasting: Take the cauliflower out of the oven and generously brush it with half of the teriyaki sauce. Return the cauliflower to the oven and bake for an additional 10 minutes, or until caramelized and tender.
  6. Assemble Power Bowls: Distribute the cooked grains evenly among four bowls. Top with the teriyaki-glazed cauliflower, thawed edamame, and shredded red cabbage. Drizzle the remaining teriyaki sauce over each bowl and garnish with thinly sliced green onions. Add optional toppings like toasted sesame seeds or avocado if desired.

Notes

  • You can substitute tamari with regular soy sauce, but be mindful of higher sodium content.
  • For a gluten-free option, ensure the tamari or soy sauce is gluten-free and use quinoa instead of farro.
  • Optional toppings like toasted sesame seeds or avocado add extra texture and flavor but are not necessary.
  • Cook grains ahead of time to save preparation time.
  • The sauce can be made in advance and refrigerated for up to 3 days.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Asian-inspired
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/teriyaki-cauliflower-power-bowls-recipe/