Teriyaki Sauce

  • 1 tbsp cornstarch
  • ½ cup water
  •  cup dark soy sauce
  • 3 tbsp mirin
  • 3 tbsp brown sugar, packed
  • 1 tbsp rice vinegar
  • 1 tsp minced garlic
  • 1 tsp minced ginger


  • 1 head cauliflower ~6 cups, chopped
  • ½ cup flour
  • ¼ cup cornstarch
  •  tsp garlic powder
  • ½ cup + 1 tbsp non-dairy milk


  • green onions
  • sesame seeds

product used in the recipe

Organic Tricolor Blend Rice

  • 1

    Cook rice according to directions on package.

  • 2

    To make teriyaki sauce, mix cornstarch and water in a small saucepan. Add all the other sauce ingredients and mix to combine. Bring to a boil and simmer for ~5 mins or until thickens. Taste and adjust to your preference.

  • 3

    Preheat oven to 425°F. Wash and cut cauliflower large florets (don’t cut them too small, or they will become mushy as they bake).

  • 4

    Add flour, cornstarch, garlic powder, and milk to a large bowl. Mix to combine into a batter.⁣

  • 5

    Add cauliflower florets and mix to coat each piece, wiping off excess batter to leave only a thin layer. Place florets one at a time onto a parchment lined baking pan and bake for 20 mins, flipping halfway through for even browning.

  • 6

    Brush each floret with the teriyaki sauce and bake for ~10 mins or until golden brown. Brush with extra teriyaki sauce and top with green onions and sesame seeds.

  • 7

    Serve over cooked rice.

product used in the recipe

Organic Tricolor Blend Rice

Instruction video