Teriyaki Cauliflower Power Bowls (Printable)
Crispy teriyaki cauliflower over rice with veggies, edamame and avocado for a colorful, nourishing plant-based bowl.
# What You Need:
→ Cauliflower Preparation
01 - 1 large head cauliflower, trimmed and cut into bite-sized 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 (gluten-free if required)
06 - 3 tablespoons maple syrup or honey (use maple syrup for vegan preparation)
07 - 1 tablespoon rice vinegar
08 - 1 tablespoon toasted sesame oil
09 - 2 garlic cloves, finely minced
10 - 1 tablespoon fresh ginger, grated
11 - 1 tablespoon cornstarch
12 - 3 tablespoons water
→ Bowl Components
13 - 2 cups cooked brown rice or jasmine rice
14 - 1 large carrot, julienned
15 - 1 cucumber, thinly sliced
16 - 1 cup edamame, shelled and cooked
17 - 1 ripe avocado, sliced
18 - 1/4 cup green onions, thinly sliced
19 - 1 tablespoon sesame seeds
# How To Make It:
01 - Preheat oven to 425°F. Arrange cauliflower florets on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Toss well to coat. Roast for 25 to 30 minutes, turning halfway, until cauliflower is golden and tender.
02 - While the cauliflower roasts, combine soy sauce, maple syrup or honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Whisk to blend and bring to a simmer over medium heat.
03 - In a small bowl, dissolve cornstarch in water to form a smooth slurry. Gradually whisk the slurry into the simmering sauce and continue to cook for 1 to 2 minutes until thickened. Remove the saucepan from heat.
04 - Transfer roasted cauliflower to a large mixing bowl, pour the warm teriyaki sauce over the top, and toss until all florets are thoroughly coated.
05 - Divide cooked rice among four serving bowls. Top with teriyaki-glazed cauliflower, julienned carrots, sliced cucumber, cooked edamame, and sliced avocado. Garnish with green onions and sesame seeds.
06 - Serve immediately while warm.
# Expert Tips:
01 -
- A drizzle of homemade teriyaki turns humble cauliflower into something crave-worthy and secretly addictive.
- Bowls are built for customization, so you can pile on your favorite veggies or whatever’s been lingering in your crisper.
02 -
- Don’t rush the roasting—underbaked cauliflower tastes sad and never gets those yummy crisp edges.
- Adding the cornstarch slurry too quickly makes the sauce lumpy, so go slow and whisk as you pour.
03 -
- Avoid crowding the pan or the cauliflower will steam instead of roast—spread it out well.
- That tiny drizzle of toasted sesame oil right at the end transforms the whole bowl with rich, nutty depth.