Teriyaki Cauliflower Bowl Filled with Texture and Plant Goodness

This Teriyaki Cauliflower Bowl brings together plenty of texture and satisfying plant-based ingredients that will fill you up with plenty of fiber and plant-based protein!

21.7.2026

2 min.

Teriyaki Cauliflower Bowl Filled with Texture and Plant Goodness

Table of Contents

This Teriyaki Cauliflower Bowl brings together plenty of texture and satisfying plant-based ingredients in one simple meal!

Roasted cauliflower is brushed with a homemade teriyaki sauce and returned to the oven until the edges are beautifully caramelized, sticky, and full of sweet and savory flavor.

Served with fluffy quinoa, edamame, crunchy red cabbage, creamy avocado, and a squeeze of fresh lime, each bowl feels fresh while still being hearty enough for lunch or dinner. It is packed with fiber, plant protein, and micronutrients.

It is also easy to customize, prepare ahead of time, and divide into smaller or larger portions depending on how many people you are feeding.

Let's prepare it!

Teriyaki Cauliflower Bowl Recipe

Makes: 2 to 4 bowls
Preparation: 15 minutes
Cooking time: 40 minutes

Ingredients:

1 cauliflower head (broken into florets)
1 tbsp olive oil
1 avocado (thinly sliced)
1/2 red cabbage (finely chopped)
1 cup of cooked quinoa
1 cup edamame beans
1 small lime
1/2 a cup of water
2 tbsp cornstarch
1/2 a cup soy/tamari sauce
1/2 a cup vegetable broth
1 tbsp coconut sugar
1/2 tsp garlic powder
1 tsp fresh ginger
1 tsp sesame oil
1/4 tsp chilli flakes (optional)

Instructions:

Preheat oven to 425°F.
Mix cauliflower florets with olive oil and salt and spread evenly on a baking sheet.
Bake 30 minutes, mixing once after 20 minutes.
Place 1/2 cup water and cornstarch in a small bowl and whisk to combine. Set aside.
Heat tamari/soy sauce, coconut sugar, garlic, paprika, sesame oil and ginger in a small saucepan over medium heat. Cook until sugar dissolves; about 1 to 2 minutes, stirring often.
Add the cornstarch mixture and bring the sauce to a boil, whisking often to avoid scorching on the bottom of the pan.
Reduce to medium-low and simmer until the sauce has thickened, about 2 to 3 minutes. Remove from heat.
Remove cauliflower from oven and brush with half of the teriyaki sauce. Place back in the oven and bake until the cauliflower is caramelized; about 10 more minutes.
To prepare bowls, divide teriyaki cauliflower, grains, edamame, avocado and chopped red cabbage evenly between 2 - 4 bowls and enjoy!

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Teriyaki Cauliflower Bowl Filled with Texture and Plant Goodness

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