Teriyaki Cauliflower Recipes

TERIYAKI CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees F. Set aside a baking sheet.
• In a shallow bowl, whisk together the eggs, water, salt, and pepper.
• Put the panko breadcrumbs on a plate, and set this next to the bowl with the egg mixture.
• Dip cauliflower florets in the egg mixture, then roll in the breadcrumbs. Place on the baking sheet. Drizzle with olive oil and bake for 20 minutes.
• Remove the cauliflower from the oven and place in a large mixing bowl. Pour the teriyaki sauce in, and toss the mixture several times to coat the cauliflower evenly. Pour the cauliflower back on the baking sheet.
• Bake again for another 10-15 minutes, or until the cauliflower is a rich color and slightly crisp. Sprinkle with sesame seeds and enjoy!

TERIYAKI CAULIFLOWER BITES RECIPE BY TASTY

Steps:

• Preheat oven to 450˚F (230˚C).
• Cut the head of cauliflower in half. Pluck bite sized florets from each half. Trim bottoms of florets as necessary.
• Line a baking sheet with parchment paper. Spread cauliflower florets on the baking sheet and drizzle with olive oil.
• Bake for 20 minutes.
• In a small pan, heat soy sauce, brown sugar, and honey. Reduce until viscous.
• Remove florets from oven and toss with teriyaki sauce.
• Return florets to the oven and bake for an additional 10 minutes until browned to your liking.
• Sprinkle cauliflower with sesame seeds and scallions.
• Enjoy!

TERIYAKI CAULIFLOWER

Steps:

• Cut cauliflower into bite sized pieces
• Preheat oven to 425 degrees and line a baking sheet with parchment paper
• In a bowl, mix together the batter: water, flour, garlic powder, onion powder, and salt
• Place the panko bread crumbs in a separate bowl
• Dip each cauliflower floret in the batter, shake off the excess, and roll in the panko bread crumbs to coat. Once coated, place the cauliflower on the parchment paper lined baking sheet
• Repeat until all cauliflower are dipped and breaded
• Bake the cauliflower bites for 20 - 30 minutes, flipping at least once, until crispy on all sides
• During the last 15 minutes of cook time, prepare a batch of the homemade teriyaki sauce linked in the recipe ingredients
• Once the cauliflower is done, toss with the teriyaki sauce
• Serve topped with optional white sesame seeds and sliced green onions for garnish. Enjoy alone, or over white rice, cauliflower rice, brown rice, or stir fry noodles of choice

TERIYAKI CAULIFLOWER (OVEN-BAKED)

Steps:

• Pre-heat the oven to 400°. Line a baking sheet with parchment paper.
• In a medium bowl, whisk the flour, water, onion and garlic powder until there are no clumps anymore. Set aside. In a medium shallow bowl, add the panko breadcrumbs. Set aside.
• Then, one at the time, sink the florets completely in the flour-water batter, remove the excess (I simply hit the side of the bowl with the floret) and then roll the pieces in the panko to cover them as much as you can. Place the pieces on the baking sheet and keep going until all the cauliflower pieces are covered.
• Cook in the oven for 15 minutes, then flip the pieces and cook for 15 more minutes.
• While the cauliflower bites are cooking, make the teriyaki sauce: In a small sauce pan, combine all the sauce ingredients and whisk until there are no clumps anymore. Cook on medium-high heat until bubbly while stirring often. Once bubbly, keep whisking for 30-60 seconds, then remove from the heat and set aside.
• When the cauliflower is done, transfer them to a large bowl and pour over about half to 3/4 of the sauce (or just enough to cover the pieces, I like to keep some for drizzling). Stir gently until all the pieces are covered with the sauce.
• Serve over cooked brown rice with a side of veggies and drizzle with the extra teriyaki sauce. Enjoy!