Teriyaki Cauliflower Bites

Updated: Feb 7



Easy to make and beaming with flavor, these cauliflower bites have become a go-to in our home. Cauliflower works well but you could also use the sauce with another veggie of choice like okra, broccoli or Brussel Sprouts. Make them for the whole family or for your picnic gathering—they're perfect straight out of the oven!


Serves: 4

Prep time: 15 minutes

Cook time: 30 minutes


Ingredients


Cauliflower

  • 1 head cauliflower, cut into florets (about 4 cups)

  • 1/4 c arrowroot powder (or cornstarch)


Teriyaki Sauce

  • 1 1/2 Tbsps tahini

  • 2 Tbsps reduced sodium tamari or coconut aminos

  • 1 1/2 Tbsps rice vinegar

  • 1 1/2 Tbsps maple syrup

  • 1-2 tsps sesame seed oil

  • 2-3 tsps gochujang or chili paste

  • 3/4 tsp garlic powder

  • 3/4 tsp onion powder

  • 1 Tbsp sesame seeds


For garnish

  • 2 Tbsps sliced green onion

  • Chopped cashews (optional)


1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

2. Add the cauliflower to a large bowl. Sprinkle the arrowroot powder on top and stir to fully coat the cauliflower.

3. Evenly spread out the cauliflower on the baking sheet. If there are any pieces that need more arrowroot powder and you have some leftover in the bowl, dip them back in to fully coat them.

4. Bake for 15 minutes.

5. Meanwhile: mix your teriyaki ingredients together in a small bowl. Set aside. (Add 1-2 Tbsps of water to thin the consistency if your tahini happens to be extra thick!)

6. When the cauliflower is finished baking, remove from the oven and dip each piece in the teriyaki sauce and place back on the baking sheet. Bake for an additional 15 minutes.

7. Remove from the oven and sprinkle with sesame seeds, green onions, and cashews, if desired.


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