These teriyaki cauliflower bowls are hearty, wholesome, and bursting with sweet-savory flavor.
Roasted cauliflower is glazed with sticky homemade teriyaki sauce, then layered over grains with edamame, red cabbage, and crunchy green onions.
It’s the kind of plant-powered meal that keeps you full and energized!
Why You’ll Love This Recipe
Flavor-packed and satisfying: Rich, caramelized teriyaki cauliflower with bold Asian-inspired flavor.
Vibrant and colorful: Full of purple cabbage, green edamame, and golden roasted veggies.
Meal prep friendly: Great for lunches or easy weeknight dinners.
Customizable base: Works well with farro, brown rice, or quinoa.
Vegan and gluten-free adaptable: Just use tamari for a gluten-free version!
Ingredient Highlights
Cauliflower, cut into bite-sized florets
Olive oil and kosher salt
Soy sauce or tamari (for gluten-free)
Brown sugar and rice vinegar
Garlic and hoisin sauce
Cornstarch and water (to thicken sauce)
Cooked grains like farro, rice, or quinoa
Shelled edamame (thawed if frozen)
Shredded red cabbage
Green onion, thinly sliced
Optional toppings: toasted sesame seeds, sliced avocado
Pro Tips Before You Start
Cut cauliflower into evenly sized florets for consistent roasting.
Use parchment paper on your baking sheet for easy cleanup.
Whisk cornstarch and water until smooth before adding to sauce.
Simmer sauce slowly to thicken—don’t rush it.
Make extra sauce to drizzle over grain bowls or roasted veggies later.
How to Make
Step 1: Roast the Cauliflower
Preheat the oven and toss the cauliflower florets with olive oil and salt.
Spread them evenly on a baking sheet and roast until golden and tender, flipping once partway through.
Step 2: Prepare the Teriyaki Sauce
Whisk together water and cornstarch in a small bowl and set aside.
In a saucepan, combine soy sauce, brown sugar, garlic, hoisin sauce, and rice vinegar.
Stir over medium heat until sugar dissolves.
Step 3: Thicken the Sauce
Add the cornstarch mixture to the saucepan.
Bring to a boil while whisking, then reduce heat and let it simmer until thick and glossy.
Remove from heat and set aside.
Step 4: Glaze the Cauliflower
Remove the roasted cauliflower from the oven and brush generously with some of the teriyaki sauce.
Return it to the oven and roast again until the sauce caramelizes.
Step 5: Assemble the Bowls
Divide the cooked grains, glazed cauliflower, shelled edamame, and shredded cabbage between serving bowls.
Spoon the remaining sauce over the top.
Step 6: Garnish and Serve
Top each bowl with green onions and any optional toppings you like, such as sesame seeds or avocado.
Serve warm and enjoy!
What to Serve It With
Miso soup or seaweed salad
Steamed dumplings or potstickers
Crispy tofu or grilled tempeh
A side of kimchi or pickled vegetables
Variations & Substitutions
Use tofu or chickpeas instead of cauliflower for added protein
Swap red cabbage for kale or shredded carrots
Try maple syrup instead of brown sugar for a different sweetness
Add sriracha or chili flakes for some heat
Top with a soft-boiled egg for extra richness (if not vegan)
Storage & Leftovers
Refrigerate leftover bowls in airtight containers for up to 4 days.
Reheat in the microwave or a skillet over low heat, adding a splash of water if needed.
Make ahead: Roast cauliflower and cook grains in advance to save time.
Avoid freezing once assembled—vegetables may lose their texture.
FAQs
Can I use store-bought teriyaki sauce?
Yes, but homemade gives a fresher and more balanced flavor.
What’s the best grain to use?
Any hearty grain like farro, brown rice, or quinoa works well.
Is this recipe gluten-free?
It can be—just use tamari instead of soy sauce.
Can I air fry the cauliflower?
Yes! Air fry at a high temperature until crispy, then brush with sauce.
Do I need to thaw the edamame first?
Yes, thaw and pat dry before adding to bowls.
Can I double the sauce?
Absolutely—it’s great drizzled over stir-fries, noodles, or salads.
What protein can I add to make it heartier?
Try tofu, seitan, or a fried egg if not keeping it vegan.
Final Thoughts
These teriyaki cauliflower bowls are a staple in my kitchen—flavorful, colorful, and nourishing.
Whether you’re eating more plant-based or just want a vibrant meal full of texture and taste, this one’s a keeper.
