Description

These Teriyaki Cauliflower Power Bowls are a vibrant, nutritious meal featuring oven-roasted cauliflower tossed in a homemade teriyaki sauce, served over hearty grains like farro, rice, or quinoa, with fresh edamame, shredded red cabbage, and green onions. Perfect for a flavorful vegetarian dinner with optional toppings like toasted sesame seeds and avocado to enhance texture and taste.

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

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

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Instructions

Preheat and Roast Cauliflower: Preheat your oven to 425°F (220°C). Toss the cauliflower florets with olive oil and kosher salt until evenly coated. Spread them out on a baking sheet in a single layer. Bake for 30 minutes, tossing the florets once after 20 minutes to ensure even roasting and caramelization.
Prepare Cornstarch Slurry: While the cauliflower roasts, whisk together the water and cornstarch in a small bowl until smooth. Set this mixture aside for thickening the teriyaki sauce.
Make Teriyaki Sauce: In a small saucepan over medium heat, combine the tamari (or soy sauce), brown sugar, minced garlic, Hoisin sauce, and rice vinegar. Stir frequently and cook until the sugar dissolves, about 1 to 2 minutes. Slowly whisk in the cornstarch slurry and bring the mixture to a boil, stirring constantly to prevent sticking. Reduce heat to medium-low and simmer for 2 to 3 minutes, or until the sauce becomes thick and glossy. Remove from heat.
Glaze Cauliflower: Take the cauliflower out of the oven and brush it evenly with half of the prepared teriyaki sauce. Return the baking sheet to the oven and continue baking for an additional 10 minutes, allowing the cauliflower to caramelize beautifully with the glaze.
Assemble the Bowls: Divide the cooked grains (farro, rice, or quinoa), roasted teriyaki cauliflower, thawed edamame, and shredded red cabbage evenly among four bowls. Drizzle the remaining teriyaki sauce over each bowl. Top with thinly sliced green onions and add any optional garnishes such as toasted sesame seeds or slices of avocado for extra flavor and texture.

Notes

Storage: Store any leftovers without garnishes in an airtight container in the refrigerator for up to 4 days. Keep garnishes like avocado and toasted sesame seeds separate to maintain their freshness.
Reheating: Warm leftover grains and cauliflower in the microwave or reheat gently in a skillet over medium heat before adding fresh garnishes.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baking
Cuisine: Asian-inspired