Teriyaki Cauliflower Power Bowls are vegan and easily made gluten-free for a healthy, nutrient charged meal full of protein and fiber.
Cauliflower Buddha Bowls:
Today, we’re gussying up my favorite vegetable to a create a satisfying, plant-powered meal. These bowls check every nutrient box (healthy fats, plant-based protein, whole-grains, fiber) to create a healthy make-ahead lunch or easy weeknight dinner.
Additionally, they’re fully-loaded with flavor (truly, a sweet-salty-umami haven), and every bit as crave-worthy as your standard takeout order. So, what’s the magic combination? Roasted cauliflower, homemade teriyaki sauce, whole grains, and edamame. This lineup will keep you full and fueled, without sacrificing flavor.
How Do I Roast Cauliflower in the Oven?
To achieve florets that are crisp on the outside and buttery on the inside, it’s all about high heat. I’ve found 425°F to be the magic number for florets that are rich and nutty in flavor with a meaty texture. Its also important to make the cauliflower has plenty of breathing room on the baking pan. If the florets are too crowded, they will steam as opposed to brown.
For this recipe, the florets get basted with teriyaki sauce during the final 8 to 10 minutes of roasting to help them caramelize. Trust me, you don’t want to skip this step.
How to Make Homemade Teriyaki Sauce:
Firstly, you should know that teriyaki sauce is ridiculously easy to make, and comes together in roughly 5 minutes. And once you make a batch, you can bottle it up and keep it in the fridge for weeks.
This sauce is all about reduction and the concentration of sugars (yes, there is sugar in teriyaki sauce—it’s what lends the signature sticky-sweetness). Most classic teriyaki sauces are made with a mix of sake and mirin, both varieties of rice wine. However, to keep this recipe more aligned with what may already be in your pantry, it calls for rice vinegar instead.
When cooking teriyaki sauce, you have to reduce it more than think; the goal is to remove water from the mixture and therefore, concentrate the sweet, salty, umami flavors. You want the sauce is be almost syrupy with a viscosity somewhere between agave nectar and molasses. At that point, pull it from the heat to avoid the sugars burning. 
For the other components of the bowl, I love combining a mix of raw and cooked elements for texture variety. However, if you’re not a fan of shredded cabbage, feel free to use another vegetable. For example, chopped bok choy, romaine, kale, or broccoli slaw would be suitable stand-ins.
If you make these bowls, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations!
Other Healthy Bowl Recipes:
Top 10 Healthy Make-Ahead Grain Bowls
Roasted Veggie Quinoa Bowls with Miso-Turmeric
Quinoa Power Bowls with Maple-Chipotle Brussels
- 1 medium head cauliflower, chopped into florets
- 2 Tbsp. extra-virgin olive oil
- ½ tsp. kosher salt
- ½ cup water
- 1 Tbsp. cornstarch
- ¼ 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 or brown rice
- 1 cup frozen and thawed shelled edamame
- 2 cups shredded red cabbage
- ⅓ cup thinly sliced green onion
- Optional toppings: toasted sesame seeds, sliced avocado, lime juice, sliced Fresno chiles
- Preheat oven to 425°F.
- Toss cauliflower florets with oil and salt and spread evenly on a baking sheet. Bake 30 minutes, tossing once after 20 minutes.
- Meanwhile, place ½ cup water and cornstarch in a small bowl and whisk to combine. Set aside.
- Heat tamari (or soy sauce), brown sugar, garlic, Hoisin, and rice vinegar in a small saucepan over medium heat. Cook until sugar dissolves; about 1 to 2 minutes, stirring often. Add the cornstarch mixture and bring sauce to a boil, whisking often to avoid scorching on the bottom of pan. Reduce to medium-low and simmer until sauce is viscous and thickened, about 2 to 3 minutes. Remove from heat.
- Remove cauliflower from oven and brush with half of teriyaki sauce. Place back in the oven and bake until cauliflower is caramelized; about 7 to 10 minutes.
- To prepare bowls, divide teriyaki cauliflower, farro (or brown rice), edamame, and red cabbage evenly between each of four bowls. Spoon remaining teriyaki sauce evenly over bowls and top with sliced green onion. Add additional garnishes of choice (toasted sesame seeds, avocado, etc.), if desired.
Enjoyed these for lunches twice this week! Made with brown rice. Very tasty.
I ended up using bottled teriyaki sauce from Trader Joe’s and it came out great!! Love your recipes.
So tasty!! Loved that it had extra protein for being meatless.