• Course

    Main Course

  • Prep time

    15 Mins

  • cook time

    30 Mins

  • servings

    2

  • Author

    @jazzminkaita

Ingredients

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

Cauliflower:

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

Toppings:

  • Green onions
  • Sesame seeds
  • 1

    Cook rice according to directions on package.

  • 2

    To make the teriyaki sauce, mix the cornstarch and water in a small saucepan. Add the rest of the 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.

  • 4

    Wash and cut cauliflower large florets (don’t cut them too small, or they will become mushy as they bake).

  • 5

    In a large bowl add flour, cornstarch, garlic powder and milk. ⁣

  • 6

    Mix to combine into a batter.

  • 7

    Add cauliflower florets and mix to coat each piece.

  • 8

    Place florets one at a time onto a parchment lined baking pan and bake for 20 mins, flipping halfway through for even browning.

  • 9

    Brush each floret with the teriyaki sauce and bake for ~10 mins or until golden brown.

  • 10

    Brush with extra teriyaki sauce and top with green onions and sesame seeds.

  • 11

    Serve over cooked rice.

Instruction video