Teriyaki Cauliflower Power Bowls (Printable)

Crispy teriyaki cauliflower over rice with fresh veggies and avocado — a vibrant plant-based main.

# What You’ll Need:

→ Cauliflower

01 - 1 large head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Teriyaki Sauce

05 - 1/3 cup soy sauce (use gluten-free if needed)
06 - 3 tablespoons maple syrup or honey (for vegan, use maple syrup)
07 - 1 tablespoon rice vinegar
08 - 1 tablespoon 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 edamame, shelled and cooked
17 - 1 avocado, sliced
18 - 1/4 cup sliced green onions
19 - 1 tablespoon sesame seeds

# Steps:

01 - Preheat oven to 425°F. Arrange cauliflower florets on a baking sheet, drizzle with olive oil, season with salt and black pepper, and toss to ensure even coating. Roast for 25–30 minutes, turning halfway, until golden and tender.
02 - While cauliflower roasts, combine soy sauce, maple syrup or honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Whisk to combine and bring to a gentle simmer over medium heat.
03 - In a separate small bowl, whisk cornstarch with water to create a smooth slurry. Gradually whisk the slurry into the simmering sauce and stir continuously for 1–2 minutes until the mixture thickens. Remove from heat.
04 - Transfer roasted cauliflower into a large mixing bowl. Pour teriyaki sauce over the cauliflower and toss thoroughly to coat each floret evenly.
05 - Distribute cooked rice evenly among four bowls. Top each portion with teriyaki cauliflower, julienned carrots, sliced cucumber, shelled edamame, and avocado. Garnish with sliced green onions and a sprinkle of sesame seeds.
06 - Serve promptly for optimal taste and texture.

# Expert Advice:

01 -
  • The homemade teriyaki sauce comes together in minutes and tastes infinitely better than anything from a bottle
  • You get that perfect contrast of crispy roasted cauliflower against cool fresh vegetables
  • These bowls are meal prep magic, actually tasting better on day two when the flavors have mingled
02 -
  • Never skip the step of mixing cornstarch with cold water separately, or you'll end up with lumpy sauce and have to start over
  • The cauliflower really needs space on the baking sheet, otherwise it will steam instead of roast and you'll miss out on those crispy edges
  • Let the teriyaki sauce cool slightly before tossing with the cauliflower so it coats evenly without sliding right off
03 -
  • Use the largest baking sheet you have or roast in two batches, crowding the cauliflower is the quickest way to ruin the texture
  • Grate your ginger from the large side of the box grater instead of the fine side, you want those tiny flavorful bits in the sauce

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