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Teriyaki Cauliflower Power Bowls are a vegan flavor-packed meal. Rich in protein and fiber, and perfect for make-ahead lunches.
Table of Contents
Why You’ll Love These Teriyaki Cauliflower Bowls:
Today, we’re gussying up my favorite vegetable to a create a satisfying, plant-powered meal.
Much like my Cauliflower Shawarma Bowls, this recipe checks every nutrient box (healthy fats, protein, whole-grains, and fiber) to create a healthy weekday lunch or dinner.
Additionally, they’re fully-loaded with flavor (a sweet-salty-umami haven), and every bit as crave-worthy as your go-to takeout order.
If you’ve never made homemade teriyaki sauce before, it is ridiculously easy to make. Plus, it comes together in under 10 minutes.
And once you make a batch, you can bottle it up and keep it in the fridge for weeks.
If you love recipes that feature cauliflower as the star ingredient, try my Turmeric-Roasted Cauliflower Bowls or BBQ Cauliflower Tacos next.
Recipe Ingredients
- Cauliflower: You need one medium head of cauliflower, which should amount to 7 to 8 cups of florets. Cauliflower is a great low-calorie, goes-with-everything veggie.
- Tamari or Soy Sauce: If making the sauce gluten free, use tamari.
- Corn Starch: Corn starch helps thicken the teriyaki sauce. Alternatively, you can use arrowroot starch.
- Brown Sugar: A little sweetness helps balance the savoriness of the sauce. Alternatively, you can use honey or coconut sugar.
- Garlic: Fresh is best here.
- Hoisin: Hoisin sauce is a thick, super flavorful sauce commonly used as a glaze for meats, a dipping sauce, or a stir fry pan sauce in Chinese cooking.
- Rice Vinegar: Most 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.
- Grains: I love using farro for its nutty chewiness, however you can also use rice or quinoa.
- Edamame: To punch up the protein while keeping the bowls vegan. (I love using edamame in these Scallion Noodles, too!)
- Garnishes: I love garnishing the bowls with something fresh and crunchy. For example, shredded cabbage, bok choy, romaine, kale, or broccoli slaw.
For a full list of ingredients and quantities, see the recipe card below.
Substitutions and Additions:
- Make Gluten Free: Use tamari instead of soy sauce, and either rice or quinoa as your grain.
- Add Pineapple: Chunks of pineapple are a delicious addition to these bowls!
- Make Low Carb: Serve with bowls with quinoa instead of farro, which is lower in carbs and higher in protein.
- Add Garnishes: Such as sliced green onion, avocado, and/or toasted sesame seeds for extra richness.
The Directions
Step 1: Prepare cauliflower by tossing florets in olive oil and salt, and arranging on a baking sheet. Roast for 30 minutes, tossing once after the first 20.
Step 2: Prepare teriyaki sauce by heating soy sauce, brown sugar, garlic, Hoisin, and rice vinegar in a small saucepan over medium heat. Cook until sugar dissolves, and then a cornstarch slurry and bring sauce to a boil.
Reduce to medium-low and simmer until sauce is viscous and thickened, about 2 to 3 minutes. Remove from heat.
Step 3: Brush cauliflower with teriyaki sauce, and roast for another 10 minutes.
Step 4: Assemble bowls by dividing your grain of choice into four bowls. Top with cauliflower and garnishes of choice, and finish with an extra drizzle of sauce.
Recipe FAQs
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.
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 also need to use a thickener, such as cornstarch or arrowroot starch.
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.
Bottled teriyaki sauces tend to be high in sugar and sodium. That’s why making homemade teriyaki sauce is preferred, as you have total control over the ingredients.
Teriyaki sauce is sweet and tangy with a strong dose of umami. Some compare the flavor profile to that of sweet-and-sour sauce.
Make-Ahead and Storage Tips:
- Make-Ahead: The teriyaki sauce can be prepared up to 5 days ahead and stored in a glass jar in the refrigerator. (You can also double the batch to use for this Teriyaki Tofu recipe!)
- Store: Refrigerate leftovers in an airtight container (without garnishes) for up to 4 days. Store garnishes separately so they maintain their freshness.
- Reheat: Microwave leftover grains and teriyaki cauliflower until warm, or reheat in a skillet over medium heat. Add garnishes after the grains and cauliflower are warm.
More Reader-Favorite Cauliflower Recipes:
If you try these Teriyaki Cauliflower Bowls, snap a pic and tag #dishingouthealth on Instagram. Also, follow along on Facebook and Pinterest for the latest recipe updates! I also really appreciate readers taking the time to leave a rating and review!
Teriyaki Cauliflower Power Bowls
Equipment
- Medium saucepan
- Large baking sheet
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 toppings: toasted sesame seeds, avocado
Instructions
- Preheat oven to 425°F.
- Toss cauliflower florets with olive oil and salt and spread evenly on a baking sheet. Bake 30 minutes, tossing once after 20 minutes.
- Meanwhile, place 1/2 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 10 more minutes.
- To prepare bowls, divide teriyaki cauliflower, grains, edamame, and red cabbage evenly between 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.
Notes
- Store: Refrigerate leftovers in an airtight container (without garnishes) for up to 4 days. Store garnishes separately so they maintain their freshness.
- Reheat: Microwave leftover grains and cauliflower until warm, or reheat in a skillet over medium heat. Add garnishes after the grains and cauliflower are warm.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Can a store-bought teriyaki sauce be used instead?
Not a fan of this, unless it’s served right away. I made this as a meal prep and the cauliflower was soggy.
Can this be served cold or room temp?
So good! Could easily add some tofu for more protein. Great sauce recipe, and simple.
Very good meal. My meatatarian husband stole one of these meal prepped because it smelled good! Thumbs up from both of us!
This was a filling, flavorful healthy meal. My husband and I both loved it.