Teriyaki Cauliflower Power Bowls (Gluten Free)
A vibrant and satisfying gluten-free bowl featuring caramelized teriyaki cauliflower, hearty grains, edamame, and crisp cabbage, all coated in a rich savory-sweet sauce.
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 min
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Vegan, Gluten-Free
Ingredients
Scale
1 medium head cauliflower, cut into florets
2 Tbsp. extra-virgin olive oil
1/2 tsp. kosher salt
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. savory Asian-inspired sauce (e.g., a vegan-friendly alternative)
2 Tbsp. rice vinegar
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
Instructions
- Preheat oven to 425°F.
- Toss cauliflower with oil and salt. Roast on a baking sheet for 30 mins, tossing once halfway.
- Whisk water and cornstarch in a bowl. Set aside.
- In a saucepan, heat tamari, sugar, garlic, savory sauce, and vinegar over medium until sugar dissolves. Whisk in cornstarch mix, bring to a boil, then simmer until thickened.
- Brush half the sauce on the roasted cauliflower. Return to oven for 10 more minutes.
- Assemble bowls with grains, cauliflower, edamame, and cabbage. Drizzle with remaining sauce and top with green onions and optional toppings.
Notes
- For a crispier cauliflower, ensure florets are in a single layer with space on the baking sheet.
- Sauce can be made ahead and reheated with a splash of water if too thick.
- Leftover components store separately for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 306 kcal
- Sugar: 11 g
- Sodium: 770 mg
- Fat: 12 g
- Saturated Fat: 1.5 g (estimated)
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 0 mg