Teriyaki Cauliflower Bowls
These teriyaki cauliflower bowls are a wholesome, plant-based delight packed with roasted cauliflower, tender edamame, vibrant red cabbage, and nutty grains. Coated in a sticky homemade teriyaki glaze, every bite is sweet, savory, and satisfying—perfect for meal prep or a colorful weeknight dinner.
Ingredients
- 1 medium head cauliflower cut into florets
- 2 Tbsp. extra-virgin olive oil
- 1/2 tsp. kosher salt
- 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
- 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: toasted sesame seeds sliced avocado
Instructions
- Roast cauliflower in the oven until tender.
- Whisk water and cornstarch together.
- Simmer soy sauce, sugar, garlic, hoisin, and vinegar until dissolved.
- Add cornstarch slurry and simmer until thickened.
- Brush sauce onto cauliflower and roast again.
- Assemble bowls with grains, veggies, and drizzle sauce on top.
- See full steps with tips & photos → https://mischacrossing.com/teriyaki-cauliflower-bowls/
Notes
- Cauliflower can be roasted ahead and glazed just before serving.
- Swap brown rice for farro or quinoa for different textures.
- Leftover sauce keeps in the fridge for up to 1 week.