K-State Research and Extension Johnson County

Teriyaki Cauliflower Power Bowls Recipe

bowlServes 4

Ingredients:

  • 1 medium head cauliflower, cut into florets
  • 2 Tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 cup water
  • 1 Tablespoon cornstarch
  • 1/2 cup low sodium tamari or soy sauce
  • 2 Tablespoons brown sugar
  • 1 Tablespoon minced fresh garlic
  • 2 Tablespoons hoisin sauce
  • 2 Tablespoons rice vinegar
  • 2 cups cooked brown rice, quinoa, or farro
  • 1 cup frozen and thawed shelled edamame
  • 2 cups shredded red cabbage
  • 1/3 cup thinly sliced green onion

Directions:

1. Preheat oven to 425 degrees F. Toss cauliflower florets with olive oil and salt. Spread evenly on a lined baking sheet. Bake 30 minutes, or until roasted, stirring once halfway through.
2. Place water and cornstarch in a small bowl and whisk to combine. Set aside.
3. Heat tamari or soy sauce, brown sugar, garlic, hoisin, and rice vinegar in a small saucepan over medium heat. Cook until sugar dissolves, stirring often. Add cornstarch mixture and bring sauce to a boil, whisking often to avoid burning. Reduce heat to low and simmer until sauce has thickened, about 2 to 3 minutes. Remove from heat.
4. Remove cauliflower from oven and brush with half of the teriyaki sauce. Place back in the oven until cauliflower is caramelized , about 10 minutes.
5. Divide grains, cauliflower, edamame, and red cabbage evenly between 4 bowls. Spoon remaining teriyaki sauce evenly over the bowls and top with sliced green onions.

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