These teriyaki cauliflower bowls are hearty, wholesome, and bursting with sweet-savory flavor.

Roasted cauliflower is glazed with sticky homemade teriyaki sauce, then layered over grains with edamame, red cabbage, and crunchy green onions.

It’s the kind of plant-powered meal that keeps you full and energized!

Why You’ll Love This Recipe

Flavor-packed and satisfying: Rich, caramelized teriyaki cauliflower with bold Asian-inspired flavor.

Vibrant and colorful: Full of purple cabbage, green edamame, and golden roasted veggies.

Meal prep friendly: Great for lunches or easy weeknight dinners.

Customizable base: Works well with farro, brown rice, or quinoa.

Vegan and gluten-free adaptable: Just use tamari for a gluten-free version!

Ingredient Highlights

Cauliflower, cut into bite-sized florets

Olive oil and kosher salt

Soy sauce or tamari (for gluten-free)

Brown sugar and rice vinegar

Garlic and hoisin sauce

Cornstarch and water (to thicken sauce)

Cooked grains like farro, rice, or quinoa

Shelled edamame (thawed if frozen)

Shredded red cabbage

Green onion, thinly sliced

Optional toppings: toasted sesame seeds, sliced avocado

Pro Tips Before You Start

Cut cauliflower into evenly sized florets for consistent roasting.

Use parchment paper on your baking sheet for easy cleanup.

Whisk cornstarch and water until smooth before adding to sauce.

Simmer sauce slowly to thicken—don’t rush it.

Make extra sauce to drizzle over grain bowls or roasted veggies later.

How to Make

Step 1: Roast the Cauliflower
Preheat the oven and toss the cauliflower florets with olive oil and salt.

Spread them evenly on a baking sheet and roast until golden and tender, flipping once partway through.

Step 2: Prepare the Teriyaki Sauce
Whisk together water and cornstarch in a small bowl and set aside.

In a saucepan, combine soy sauce, brown sugar, garlic, hoisin sauce, and rice vinegar.

Stir over medium heat until sugar dissolves.

Step 3: Thicken the Sauce
Add the cornstarch mixture to the saucepan.

Bring to a boil while whisking, then reduce heat and let it simmer until thick and glossy.

Remove from heat and set aside.

Step 4: Glaze the Cauliflower
Remove the roasted cauliflower from the oven and brush generously with some of the teriyaki sauce.

Return it to the oven and roast again until the sauce caramelizes.

Step 5: Assemble the Bowls
Divide the cooked grains, glazed cauliflower, shelled edamame, and shredded cabbage between serving bowls.

Spoon the remaining sauce over the top.

Step 6: Garnish and Serve
Top each bowl with green onions and any optional toppings you like, such as sesame seeds or avocado.

Serve warm and enjoy!

What to Serve It With

Miso soup or seaweed salad

Steamed dumplings or potstickers

Crispy tofu or grilled tempeh

A side of kimchi or pickled vegetables

Variations & Substitutions

Use tofu or chickpeas instead of cauliflower for added protein

Swap red cabbage for kale or shredded carrots

Try maple syrup instead of brown sugar for a different sweetness

Add sriracha or chili flakes for some heat

Top with a soft-boiled egg for extra richness (if not vegan)

Storage & Leftovers

Refrigerate leftover bowls in airtight containers for up to 4 days.

Reheat in the microwave or a skillet over low heat, adding a splash of water if needed.

Make ahead: Roast cauliflower and cook grains in advance to save time.

Avoid freezing once assembled—vegetables may lose their texture.

FAQs

Can I use store-bought teriyaki sauce?
Yes, but homemade gives a fresher and more balanced flavor.

What’s the best grain to use?
Any hearty grain like farro, brown rice, or quinoa works well.

Is this recipe gluten-free?
It can be—just use tamari instead of soy sauce.

Can I air fry the cauliflower?
Yes! Air fry at a high temperature until crispy, then brush with sauce.

Do I need to thaw the edamame first?
Yes, thaw and pat dry before adding to bowls.

Can I double the sauce?
Absolutely—it’s great drizzled over stir-fries, noodles, or salads.

What protein can I add to make it heartier?
Try tofu, seitan, or a fried egg if not keeping it vegan.

Final Thoughts

These teriyaki cauliflower bowls are a staple in my kitchen—flavorful, colorful, and nourishing.

Whether you’re eating more plant-based or just want a vibrant meal full of texture and taste, this one’s a keeper.