Name: Teriyaki Cauliflower Power Bowls
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 medium head cauliflower (cut into florets); 2 tbsp extra-virgin olive oil; 0.5 tsp kosher salt; 0.5 cup water; 1 tbsp cornstarch; 0.25 cup tamari (or soy sauce); 2 tbsp brown sugar; 1 tbsp garlic (minced fresh); 2 tbsp hoisin sauce; 2 tbsp rice vinegar; 2 cups cooked grains (farro, rice, or quinoa); 1 cup frozen edamame (and thawed shelled); 2 cups red cabbage (shredded); 0.33 cup green onions (thinly sliced); null null toasted sesame seeds; null null avocado

Instructions

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1

Preheat oven to 425°F.
2

Toss the head cauliflower (1 medium) with extra-virgin olive oil (2 tbsp) and kosher salt (0.5 tsp). Spread evenly on a baking sheet. Bake for 30 minutes, tossing once after 20 minutes.
3

Meanwhile, whisk water (0.5 cup) and cornstarch (1 tbsp) in a small bowl. In a small saucepan, heat tamari (0.25 cup), brown sugar (2 tbsp), minced fresh garlic (1 tbsp), hoisin sauce (2 tbsp), and rice vinegar (2 tbsp) over medium heat. Cook until the sugar dissolves (1 to 2 minutes), stirring often. Add the cornstarch mixture and bring the sauce to a boil, whisking frequently. Reduce heat to medium-low and simmer until the sauce is viscous and thickened (2 to 3 minutes). Remove from heat.
4

Remove the cauliflower from the oven and brush with half of the teriyaki sauce. Return to the oven and bake for another 10 minutes, or until the cauliflower is caramelized.
5

To prepare the bowls, divide the teriyaki cauliflower, cooked grains (2 cups), frozen and thawed shelled edamame (1 cup), and shredded red cabbage (2 cups) evenly among four bowls. Spoon the remaining teriyaki sauce evenly over the bowls and top with thinly sliced green onion (0.33 cup). Add optional garnishes of choice, such as [toasted sesame seeds] and [avocado], if desired.