Teriyaki Cauliflower Vitality Bowls are a vegan flavor-packed meal. Rich in protein and fiber, and wonderful for make-ahead lunches.
Why You’ll Love These Teriyaki Cauliflower Bowls:
At current, we’re gussying up my favorite vegetable to a create a satisfying, plant-powered meal.
Very like my Cauliflower Shawarma Bowls, this recipe checks every nutrient discipline (healthful fats, protein, whole-grains, and fiber) to create a healthful weekday lunch or dinner.
Furthermore, they’re fully-loaded with style (a sweet-salty-umami haven), and every bit as crave-worthy as your go-to takeout order.
Do you have to’ve on no account made selfmade teriyaki sauce sooner than, it is ridiculously easy to make. Plus, it comes collectively in beneath 10 minutes.
And while you make a batch, you might bottle it up and maintain it inside the fridge for weeks.
Do you have to love recipes that perform cauliflower as a result of the star ingredient, try my Turmeric-Roasted Cauliflower Bowls or BBQ Cauliflower Tacos subsequent.
Recipe Elements
- Cauliflower: You need one medium head of cauliflower, which should amount to 7 to 8 cups of florets. Cauliflower is an effective low-calorie, goes-with-everything veggie.
- Tamari or Soy Sauce: If making the sauce gluten free, use tamari.
- Corn Starch: Corn starch helps thicken the teriyaki sauce. Alternatively, you need to make the most of arrowroot starch.
- Brown Sugar: Just a bit sweetness helps stability the savoriness of the sauce. Alternatively, you need to make the most of honey or coconut sugar.
- Garlic: Current is most interesting proper right here.
- Hoisin: Hoisin sauce is a thick, great flavorful sauce typically used as a glaze for meats, a dipping sauce, or a stir fry pan sauce in Chinese language language cooking.
- Rice Vinegar: Most teriyaki sauces are made with a mix of sake and mirin – every sorts of rice wine. Nonetheless, to keep up this recipe further aligned with what might already be in your pantryit requires rice vinegar in its place.
- Grains: I actually like using farro for its nutty chewiness, nonetheless you possibly can even use rice or quinoa.
- Edamame: To punch up the protein whereas retaining the bowls vegan. (I actually like using edamame in these Scallion Noodles, too!)
- Garnishes: I actually like garnishing the bowls with one factor up to date and crunchy. For example, shredded cabbage, bok choy, romaine, kale, or broccoli slaw.
For a full guidelines of gear and parts, see the recipe card beneath.
Substitutions and Additions:
- Make Gluten Free: Use tamari in its place of soy sauce, and each rice or quinoa as your grain.
- Add Pineapple: Chunks of pineapple are a delicious addition to these bowls!
- Make Low Carb: Serve with bowls with quinoa in its place of farro, which is lower in carbs and higher in protein.
- Add Garnishes: Resembling sliced inexperienced onion, avocado, and/or toasted sesame seeds for additional richness.
The Directions
Step 1: Put collectively cauliflower by tossing florets in olive oil and salt, and arranging on a baking sheet. Roast for half-hour, tossing as quickly as after the first 20.
Step 2: Put collectively teriyaki sauce by heating soy sauce, brown sugar, garlic, Hoisin, and rice vinegar in a small saucepan over medium heat. Put together dinner until sugar dissolves, after which a cornstarch slurry and produce sauce to a boil.
Reduce to medium-low and simmer until sauce is viscous and thickened, about 2 to a few minutes. Take away from heat.
Step 3: Brush cauliflower with teriyaki sauce, and roast for yet one more 10 minutes.
Step 4: Assemble bowls by dividing your grain of choice into 4 bowls. Prime with cauliflower and garnishes of choice, and finish with an extra drizzle of sauce.
Recipe FAQs
To achieve florets that are crisp on the pores and skin and buttery on the inside, it’s all about extreme heat. I’ve found 425°F to be the magic amount for florets that are rich and nutty in style with a meaty texture.
Its moreover important to make the cauliflower has a great deal of respiration room on the baking pan. If the florets are too crowded, they’ll steam versus brown.
When cooking teriyaki sauce, it is a should to reduce it better than assume; the aim is to remove water from the mixture and subsequently, focus the sweet, salty, umami flavors. You moreover need to make use of a thickener, resembling cornstarch or arrowroot starch.
You want the sauce is be just about syrupy with a viscosity someplace between agave nectar and molasses. At the moment, pull it from the heat to avoid the sugars burning.
Bottled teriyaki sauces are often extreme in sugar and sodium. That’s why making selfmade teriyaki sauce is hottest, as you might have entire administration over the substances.
Teriyaki sauce is sweet and tangy with a strong dose of umami. Some consider the flavour profile to that of sweet-and-sour sauce.
Make-Ahead and Storage Solutions:
- Make-Ahead: The teriyaki sauce might be prepared as a lot as 5 days ahead and saved in a glass jar inside the fridge. (You might also double the batch to utilize for this Teriyaki Tofu recipe!)
- Retailer: Refrigerate leftovers in an airtight container (with out garnishes) for as a lot as 4 days. Retailer garnishes individually so that they preserve their freshness.
- Reheat: Microwave leftover grains and teriyaki cauliflower until warmth, or reheat in a skillet over medium heat. Add garnishes after the grains and cauliflower are warmth.
Further Reader-Favorite Cauliflower Recipes:
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Medium saucepan
Huge baking sheet
Preheat oven to 425°F.
Toss cauliflower florets with olive oil and salt and unfold evenly on a baking sheet. Bake half-hour, tossing as quickly as after 20 minutes.
Within the meantime, place 1/2 cup water and cornstarch in a small bowl and whisk to combine. Put apart.
Heat tamari (or soy sauce), brown sugar, garlic, Hoisin, and rice vinegar in a small saucepan over medium heat. Put together dinner until sugar dissolves; about 1 to 2 minutes, stirring sometimes. Add the cornstarch mixture and produce sauce to a boil, whisking sometimes to avoid scorching on the underside of pan. Reduce to medium-low and simmer until sauce is viscous and thickened, about 2 to a few minutes. Take away from heat.
Take away cauliflower from oven and brush with half of teriyaki sauce. Place once more inside the oven and bake until cauliflower is caramelized; about 10 further minutes.
To rearrange bowls, divide teriyaki cauliflower, grains, edamame, and pink cabbage evenly between 4 bowls. Spoon remaining teriyaki sauce evenly over bowls and prime with sliced inexperienced onion. Add further garnishes of choice (toasted sesame seeds, avocado, and so forth.), if desired.
- Retailer: Refrigerate leftovers in an airtight container (with out garnishes) for as a lot as 4 days. Retailer garnishes individually so that they preserve their freshness.
- Reheat: Microwave leftover grains and cauliflower until warmth, or reheat in a skillet over medium heat. Add garnishes after the grains and cauliflower are warmth.
Serving: 1bowl | Vitality: 306kcal | Carbohydrates: 38g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Sodium: 770mg | Fiber: 8g | Sugar: 11g
I calculate these values by hand to ensure accuracy, nonetheless anticipate as a lot as a ten% variable counting on meals producers.