Teriyaki Cauliflower Power Bowls (Printable Version)
Crispy roasted cauliflower in sticky teriyaki over rice with crisp veggies and avocado.
# What You Need:
→ Cauliflower
01 - 1 large head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper
→ Teriyaki Sauce
05 - 1/3 cup soy sauce (use gluten-free if needed)
06 - 3 tablespoons maple syrup or honey
07 - 1 tablespoon rice vinegar
08 - 1 tablespoon toasted sesame oil
09 - 2 cloves garlic, 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, sliced
16 - 1 cup shelled edamame, cooked
17 - 1 avocado, sliced
18 - 1/4 cup green onions, 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, season with salt and black pepper, then toss 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, garlic, and ginger in a small saucepan. Whisk well and bring to a gentle simmer over medium heat.
03 - In a small bowl, stir together cornstarch and water to create a slurry. Gradually whisk the slurry into the simmering sauce. Cook for 1 to 2 minutes until thickened. Remove from heat.
04 - Transfer roasted cauliflower to a large mixing bowl. Pour teriyaki sauce over the vegetable and toss until thoroughly coated.
05 - Divide the cooked rice among four serving bowls. Top each with teriyaki-coated cauliflower, julienned carrot, sliced cucumber, edamame, and sliced avocado. Garnish with green onions and sesame seeds.
06 - Present immediately while warm. Enjoy.
# Expert Tips:
01 -
- The sticky homemade teriyaki sauce clings to every bite, making each forkful impossible to resist.
- Every rainbow bowl packs crunch, creaminess, and freshness—the kind of meal you dream about when craving balance and flavor.
02 -
- Once, I skipped flipping the cauliflower halfway and half of it burned—caring for your oven veggies is worth the one extra turn.
- Letting the sauce sit for a minute after thickening makes the flavors round out instead of tasting sharp.
03 -
- Roasting the cauliflower at high heat is key—the caramelized bits are what make everyone go back for more.
- A pinch of fresh ginger in the sauce makes all the difference for that bright, peppy kick.