Teriyaki Cauliflower Power Bowls (Printable)
Crispy roasted cauliflower in homemade teriyaki over rice with veggies and avocado—easy plant-based bowl.
# What You’ll Need:
→ Roasted Cauliflower
01 - 1 large head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
→ Teriyaki Sauce
05 - 1/3 cup soy sauce (use gluten-free tamari if needed)
06 - 3 tablespoons pure maple syrup
07 - 1 tablespoon rice vinegar
08 - 1 tablespoon toasted sesame oil
09 - 2 cloves garlic, minced
10 - 1 tablespoon fresh ginger, grated
11 - 1 tablespoon cornstarch
12 - 3 tablespoons cold water
→ Bowl Assembly
13 - 2 cups cooked brown rice or jasmine rice
14 - 1 large carrot, cut into thin matchsticks
15 - 1 English cucumber, thinly sliced
16 - 1 cup shelled edamame, steamed
17 - 1 ripe avocado, sliced
18 - 1/4 cup thinly sliced green onions
19 - 1 tablespoon sesame seeds
# How To Make It:
01 - Preheat oven to 425°F. Arrange cauliflower florets on a rimmed baking sheet, drizzle with olive oil, and season with salt and pepper. Toss until evenly coated and spread in a single layer. Roast for 25 to 30 minutes, turning once halfway through, until deeply golden and fork-tender.
02 - While the cauliflower roasts, combine soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Set over medium heat and bring to a gentle simmer, stirring occasionally.
03 - Whisk cornstarch into cold water until smooth to form a slurry. Slowly pour the slurry into the simmering sauce while whisking constantly. Continue cooking for 1 to 2 minutes until the sauce coats the back of a spoon. Remove from heat and set aside.
04 - Transfer the roasted cauliflower to a large mixing bowl. Pour the warm teriyaki sauce over the top and toss gently until every floret is thoroughly coated and glossy.
05 - Divide the cooked rice evenly among four bowls. Arrange teriyaki-glazed cauliflower, julienned carrots, cucumber slices, steamed edamame, and avocado slices over the rice in sections. Finish with a scatter of sliced green onions and sesame seeds. Serve immediately.
# Expert Tips:
01 -
- The sauce clings to every nook of the roasted cauliflower and honestly rivals any takeout teriyaki you have ever had.
- It is one of those meals that looks like it took real effort but mostly involves waiting while the oven does the work.
- Leftovers hold up beautifully the next day which is rare for something this fresh and colorful.
02 -
- Do not skip flipping the cauliflower halfway through roasting because one side will burn while the other stays pale and soft.
- Add the cornstarch slurry off the heat first and whisk thoroughly before returning to the stove to avoid lumps in your sauce.
03 -
- Let the sauce cool slightly before tossing with the cauliflower because piping hot sauce can make the roasted edges go soft faster.
- A quick sprinkle of sriracha or chili flakes on top of each bowl adds a dimension of heat that takes this from great to unforgettable.