Teriyaki Cauliflower Power Bowls are vegetarian and effectively made without gluten for a sound, supplement charged supper loaded with protein and fiber.

Today, we're gussying up my preferred vegetable to a make a delightful, plant-fueled dinner. These dishes check each supplement box (sound fats, plant-based protein, entire grains, fiber) to make a solid make-ahead lunch or simple weeknight supper.

Moreover, they're completely stacked with season (really, a sweet-salty-umami asylum), and just as hunger for commendable as your standard takeout request. All in all, what's the enchantment blend? Broiled cauliflower, hand crafted teriyaki sauce, entire grains, and edamame. This lineup will keep you full and powered, without yielding flavor.

Also Try Our Recipe : Chinese Cauliflower Pork Fried Rice Recipe – Keto Paleo



  • 1 medium head cauliflower, chopped into florets
  • 2 Tbsp. extra-virgin olive oil
  • ½ tsp. kosher salt
  • ½ cup water
  • 1 Tbsp. cornstarch
  • ¼ cup lower-sodium tamari or soy sauce
  • 2 Tbsp. brown sugar
  • 1 Tbsp. minced fresh garlic
  • 2 Tbsp. Hoisin sauce
  • 2 Tbsp. rice vinegar
  • 2 cups cooked farro or brown rice
  • 1 cup frozen and thawed shelled edamame
  • 2 cups shredded red cabbage
  • ⅓ cup thinly sliced green onion
  • Optional toppings: toasted sesame seeds, sliced avocado, lime juice, sliced Fresno chiles


  1. Preheat oven to 425°F.
  2. Toss cauliflower florets with oil and salt and spread evenly on a baking sheet. Bake 30 minutes, tossing once after 20 minutes.
  3. Meanwhile, place ½ cup water and cornstarch in a small bowl and whisk to combine. Set aside.
  4. Heat tamari (or soy sauce), brown sugar, garlic, Hoisin, and rice vinegar in a small saucepan over medium heat. Cook until sugar dissolves; about 1 to 2 minutes, stirring often. Add the cornstarch mixture and bring sauce to a boil, whisking often to avoid scorching on the bottom of pan. Reduce to medium-low and simmer until sauce is viscous and thickened, about 2 to 3 minutes. Remove from heat.
  5. Remove cauliflower from oven and brush with half of teriyaki sauce. Place back in the oven and bake until cauliflower is caramelized; about 7 to 10 minutes.
  6. To prepare bowls, divide teriyaki cauliflower, farro (or brown rice), edamame, and red cabbage evenly between each of four bowls. Spoon remaining teriyaki sauce evenly over bowls and top with sliced green onion. Add additional garnishes of choice (toasted sesame seeds, avocado, etc.), if desired.

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