Teriyaki Cauliflower Power Bowls Recipe
These Teriyaki Cauliflower Power Bowls are a vibrant, nutrient-packed meal featuring oven-roasted cauliflower tossed in a homemade teriyaki sauce, served over a bed of your choice of farro, rice, or quinoa, and topped with fresh vegetables and optional garnishes. Perfect for a flavorful, healthy vegetarian lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Vegetarian
Ingredients
Cauliflower and Seasoning
- 1 medium head cauliflower, cut into florets
- 2 Tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
Teriyaki Sauce
- 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
Power Bowl Components
- 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 and Prepare Cauliflower: Preheat your oven to 425°F. Toss the cauliflower florets with olive oil and kosher salt until evenly coated. Spread them out in a single layer on a baking sheet.
- Roast Cauliflower: Place the baking sheet in the oven and roast the cauliflower for 30 minutes, tossing once after 20 minutes to ensure even cooking and browning.
- Make Cornstarch Slurry: While the cauliflower is roasting, whisk together 1/2 cup water and 1 tablespoon of cornstarch in a small bowl. Set this slurry aside for thickening the sauce later.
- Prepare Teriyaki Sauce: In a small saucepan, combine tamari (or soy sauce), brown sugar, minced garlic, Hoisin sauce, and rice vinegar. Heat over medium and stir frequently until the sugar fully dissolves, about 1-2 minutes.
- Thicken Sauce: Add the cornstarch slurry to the saucepan and bring the mixture to a boil while whisking constantly to prevent scorching. Once boiled, reduce heat to medium-low and simmer until the sauce thickens to a viscous consistency, about 2-3 minutes. Remove from heat.
- Finish Roasting Cauliflower: Remove the roasted cauliflower from the oven and brush half of the teriyaki sauce over it. Return to the oven and bake for an additional 10 minutes to caramelize the cauliflower.
- Assemble Power Bowls: Divide the teriyaki cauliflower, cooked grains (farro, rice, or quinoa), edamame, and shredded red cabbage evenly between four bowls.
- Add Remaining Sauce and Garnishes: Spoon the remaining teriyaki sauce evenly over each bowl. Top with sliced green onions and optional garnishes such as toasted sesame seeds and avocado for extra flavor and texture.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days, excluding garnishes which should be stored separately to maintain freshness.
- To reheat, microwave the cauliflower and grains until warm or reheat gently in a skillet over medium heat. Add garnishes after heating.
