Teriyaki Cauliflower Bowls is a simple and flavorful meal loaded with fresh roasted vegetables and a simple teriyaki sauce served with quinoa, fresh green onions, and cilantro. It’s a family-friendly meal!
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My kids love anything and everything when it’s paired with teriyaki sauce, which is no exception for vegetables. These teriyaki cauliflower bowls are a complete meal paired with quinoa for added protein, carrots for color and crunch, and red peppers for a touch of sweetness.
It’s a simple meal with several ingredients that come together in 30 minutes for a nutritious family meal. You’ll be pleased to watch your family devour their vegetables and ask for seconds!
💗 Why You’ll Love Teriyaki Cauliflower Bowls
- Loaded with Veggies
- Vegan-Friendly
- Quick and Easy
- 30 Minute Meal
- Gluten-Free Option
- Kid-Friendly
🥣 Ingredients and Notes
Cauliflower: You’ll need two heads of cauliflower or two
Carrots: Wash and peel two large carrots and cut them at an angle.
Red Peppers: Sliced into strips.
Quinoa: Use one cup of dried quinoa. I use a multi-color quinoa. It will make about 2 cups, preparing ½ a cup cooked per serving.
Garnishes: Slice green onion, roughly chopped cilantro, and sesame seeds on an angle.
Teriyaki Sauce
Soy Sauce: Use low-sodium or tamari for a gluten-free option.
Rice Vinegar: Mellows out the soy sauce.
Agave or Maple Syrup: Adds a hint of sweetness.
Grated Ginger: Adds a spicy, sweet element.
Minced Garlic: Brings an aromatic flavor to the sauce.
Cornstarch: Helps to thicken the sauce when heated.
📖 Variations and Substitutions
Add Broccoli: Add some broccoli or other vegetables, such as assorted colored peppers or squash, to the dish.
More Protein: Amp up the protein in this dish by adding a can of drained and rinsed chickpeas. Add them to the baking dish with the cauliflower to create a crispy texture coated with sauce.
Pre-Made Teriyaki Sauce: If you need to save time, use store-bought teriyaki sauce.
Serve with Brown Rice: Instead of quinoa, serve with brown rice, white rice, farro, or bulgar.
👩🏻🍳 How to Make Teriyaki Cauliflower Bowls
- Preheat the oven to 400°F.
- Wash quinoa and add it to a medium saucepan with water. Bring to a boil. Reduce the heat to a simmer, and cook covered for 15 minutes or until all the water has been absorbed.
- While the quinoa is cooking, whisk together the soy sauce or tamari, rice vinegar, agave or maple syrup, grated ginger, minced garlic, and cornstarch.
- Place the cauliflower florets and sliced carrots on a baking sheet lined with parchment paper. Drizzle with olive oil and toss to coat. Roast in the oven for 15 minutes.
- Take the cauliflower and carrots out of the oven. Add the red peppers to the baking sheet. Drizzle the vegetables with the teriyaki sauce, and place the baking sheet back in the oven for 5 minutes.
- Assemble the Bowls: Add the quinoa to the bottom of 4 bowls. Top with the roasted teriyaki cauliflower, carrots, and red peppers.
- Top with sliced green onions, roughly chopped cilantro, and sesame seeds.
📝 Expert Tips
- Use pre-cut cauliflower florets to save time.
- Add more vegetables for more flavors and textures. This recipe works with any vegetable.
- If you want more sauce, double the sauce recipe.
- When meal prepping, prepare the quinoa at the start of the week, chop the veggies, and whisk together the sauce. When you plan to enjoy the meal, you only need to roast the vegetables and toss them in the sauce.
- Warm a small saucepan over medium heat instead of heating the sauce in the oven if you want to drizzle the sauce on top of the bowls. Add the teriyaki sauce and warm until the sauce begins to thicken.
❓ FAQS
Adding a small amount of cornstarch is the easiest way to thicken teriyaki sauce. The sauce must be heated to activate the cornstarch, giving it a thick and luxurious texture.
Yes, you can use frozen cauliflower. You don’t even need to thaw the cauliflower. You can start roasting the cauliflower from frozen. I recommend using a higher heat and time when roasting frozen vegetables. Increase the heat to 425°F, and roast for 20-25 minutes before tossing the cauliflower with the teriyaki sauce and roasting for another 5 minutes.
🍽 Serving Suggestions
Serve in large bowls that give you enough room to mix everything together. Top with fresh green herbs such as green onions or cilantro to give the dish a pop of color and add a fresh element. Sesame seeds add a nutty flavor.
🫙 Storage
Fridge: Store the quinoa and cauliflower in two separate airtight containers in the fridge for up to 4 days.
Freeze: This recipe also freezes well. Place the quinoa and cauliflower in two separate freezer-safe containers. Store in the freezer for up to 3 months.
Reheat: From frozen, transfer the containers to the fridge to defrost overnight. Preheat the oven to 400°F and roast for 5-10 minutes or until the cauliflower crisps back up. Warm the quinoa in the microwave until heated through.
😋 More Cauliflower Recipes!
Recipe
Teriyaki Cauliflower Bowls
Ingredients
- 1 cup dry quinoa
- 2 cups water
- 2 heads cauliflower cut into florets
- 2 carrots sliced
- 1 red pepper sliced
- 1 tablespoon olive oil
- ½ cup sliced green onions
- ½ cup roughly chopped cilantro
- 1 tablespoon sesame seeds
Teriyaki Sauce
- ¼ cup soy sauce or tamari
- 1 tablespoon maple syrup or agave syrup
- 2 tablespoon rice vinegar
- 1 tablespoon grated ginger
- 1 clove garlic minced
- 1 teaspoon cornstarch
Instructions
- Preheat the oven to 400°F.
- Wash quinoa and add it to a medium saucepan with water. Bring to a boil. Reduce the heat to a simmer, and cook covered for 15 minutes or until all the water has been absorbed.
- While the quinoa is cooking, whisk together the soy sauce or tamari, rice vinegar, agave or maple syrup, grated ginger, minced garlic, and cornstarch.
- Place the cauliflower florets and sliced carrots on a baking sheet lined with parchment paper. Drizzle with olive oil and toss to coat. Roast in the oven for 15 minutes.
- Take the cauliflower and carrots out of the oven. Add the red peppers to the baking sheet. Drizzle the vegetables with the teriyaki sauce, and place the baking sheet back in the oven for 5 minutes.
- Assemble the Bowls: Add the quinoa to the bottom of 4 bowls. Top with the roasted teriyaki cauliflower, carrots, and red peppers.
- Top with sliced green onions, roughly chopped cilantro, and sesame seeds.
Notes
-
- Use pre-cut cauliflower florets to save time.
-
- Add more vegetables for more flavors and textures. This recipe works with any vegetable.
-
- If you want more sauce, double the sauce recipe.
-
- When meal prepping, prepare the quinoa at the start of the week, chop the veggies, and whisk together the sauce. When you plan to enjoy the meal, you only need to roast the vegetables and toss them in the sauce.
-
- Warm a small saucepan over medium heat instead of heating the sauce in the oven if you want to drizzle the sauce on top of the bowls. Add the teriyaki sauce and warm until the sauce begins to thicken.
- Store in the fridge for up to 4 days or in the freezer for up to 3 months.
- Reheat in the oven, toaster oven, or air fryer to crisp it back up.
Andrea
I am loving the Teriyaki flavors on this cauliflower and veggies. It great Asian inspired meal for my family.
Sky
I made this for lunch yesterday and it was FANTASTIC! I love how quickly it came together. I will definitely be making it again!
Julia
So flavorful we love to make it with a mix of cauliflower and broccoli, always incredible!
Fiona Maclean
I’m amazed at how easy it is to make teriyaki sauce – and Cauliflower is such an under rated veg isn’t it!
DK
Excellent recipe! Especially for cauliflower lovers like me – it’s such a healthy yet filling meal!