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Teriyaki Cauliflower Power Bowls

A delightful fusion of roasted cauliflower, teriyaki sauce, and wholesome grains, perfect for a family-friendly meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 400
Ingredients Method Notes

Ingredients
  

For the roasted cauliflower
  • 1 medium head cauliflower, cut into florets
  • 2 Tbsp. extra-virgin olive oil
  • 1/2 tsp. kosher salt
For the 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
For the power bowls
  • 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

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the cauliflower florets with extra-virgin olive oil and kosher salt until evenly coated.
  3. Spread the florets out on a baking sheet in a single layer.
Roasting
  1. Bake the cauliflower for about 30 minutes, tossing halfway through.
  2. Brush half of the teriyaki sauce over the roasted cauliflower and return to the oven for an additional 10 minutes.
Making the Teriyaki Sauce
  1. Whisk together 1/2 cup of water and cornstarch in a small bowl until well blended.
  2. In a saucepan over medium heat, combine tamari, brown sugar, minced garlic, Hoisin sauce, and rice vinegar. Cook, stirring frequently until the sugar dissolves.
  3. Gradually stir in the cornstarch mixture and bring the sauce to a boil. Reduce heat and let simmer until thickened.
Assembly
  1. Divide the baked cauliflower, cooked grains, edamame, and shredded red cabbage among four bowls.
  2. Drizzle with remaining teriyaki sauce and top with green onions and optional toppings.

Notes

For crispy cauliflower, don't overcrowd the baking sheet. The teriyaki sauce can be prepared in advance and stored in the fridge for up to a week.