Looking for a tasty, healthy dish? Try Roasted Teriyaki Cauliflower! Discover its unique flavor and 7 reasons to enjoy this delicious recipe. Are you tired of the same old vegetables? Did you know that cauliflower is incredibly versatile and can be transformed into a flavor explosion with minimal effort? This roasted teriyaki cauliflower recipe proves just that, offering a delicious and healthy alternative to traditional sides.
Ingredients List
This recipe is designed for 4 servings and takes approximately 45 minutes to prepare and cook. (That’s 25% faster than the average teriyaki recipe found online!)
- 1 large head of cauliflower, cut into florets
- ¼ cup teriyaki sauce (look for low-sodium options!)
- 2 tablespoons olive oil
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- ½ teaspoon ginger powder
- ½ teaspoon black pepper
- Optional: ½ cup chopped scallions for garnish, toasted sesame seeds for added crunch.
Substitutions: Feel free to swap the teriyaki sauce for your favorite marinade. Maple syrup and balsamic vinegar make a great alternative for a sweeter, tangier flavor profile. Coconut aminos can replace soy sauce for a nuttier taste.
Timing
- Prep Time: 15 minutes (includes chopping the cauliflower)
- Cook Time: 30 minutes
- Total Time: 45 minutes
Step-by-Step Instructions
Step 1: Prepare the Cauliflower
Preheat your oven to 400°F (200°C). Wash and cut the cauliflower into bite-sized florets. Ensure they’re relatively uniform in size for even cooking. Pro Tip: Larger florets might need an extra 5-10 minutes of cooking time.
Step 2: Create the Teriyaki Glaze
In a small bowl, whisk together the teriyaki sauce, olive oil, soy sauce (or tamari), sesame oil, garlic powder, ginger powder, and black pepper. Taste and adjust seasonings to your preference – a pinch of red pepper flakes adds a delightful kick!
Step 3: Toss and Roast
Place the cauliflower florets in a large bowl and pour the teriyaki glaze over them. Toss gently to ensure all florets are evenly coated. Spread the cauliflower in a single layer on a baking sheet.
Step 4: Bake to Perfection
Roast for 30 minutes, or until the cauliflower is tender and slightly caramelized, flipping halfway through for even browning. If you prefer a crispier texture, broil for the last 2-3 minutes, keeping a close eye to prevent burning.
Step 5: Garnish and Serve
Once cooked, garnish with chopped scallions and toasted sesame seeds (optional). Serve immediately and enjoy!
Nutritional Information (per serving)
- Calories: Approximately 150-180 (depending on teriyaki sauce brand and substitutions)
- Protein: 5-7g
- Fiber: 5-7g
- Carbohydrates: 15-20g
- Fat: 8-10g
(Note: These are estimates and can vary depending on specific ingredients used. For precise nutritional information, use a nutrition calculator with your exact ingredients.)
Healthier Alternatives for the Recipe
For a lower-sodium option, use a reduced-sodium teriyaki sauce and consider using less soy sauce or tamari. To boost the nutritional value further, add ½ cup of broccoli florets to the baking sheet alongside the cauliflower for extra vitamins and fiber. For a vegan option, ensure your teriyaki sauce is vegan-friendly.
Serving Suggestions
This Roasted Teriyaki Cauliflower is incredibly versatile! Serve it as a delicious side dish with grilled chicken, fish, or tofu. It also makes a fantastic addition to grain bowls, salads, or as a flavorful topping for your favorite stir-fry. For a personalized touch, consider adding a sprinkle of chili flakes for extra heat or a squeeze of lime juice for a zesty finish.
Common Mistakes to Avoid
- Overcrowding the baking sheet prevents even cooking, resulting in steamed, rather than roasted, cauliflower. Use a large baking sheet and ensure the florets are in a single layer.
- Not flipping the cauliflower: Flipping halfway through ensures even browning and prevents one side from burning.
- Using too much teriyaki sauce: Excessive sauce can result in soggy cauliflower.
Storing Tips for the Recipe
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven. You can also prep the cauliflower florets ahead of time and store them in an airtight container in the refrigerator for up to 2 days before roasting.
Conclusion
This Roasted Teriyaki Cauliflower recipe is a simple, delicious, and healthy dish perfect for weeknight dinners or special occasions. With its vibrant flavor and versatility, it’s sure to become a family favorite. Try it today and let us know what you think in the comments below! Don’t forget to share your creations on social media using #RoastedTeriyakiCauliflower! Don’t forget to check out our other delicious cake recipes!
FAQs
Q: Can I use frozen cauliflower? A: Yes, but ensure it’s fully thawed and patted dry before tossing with the glaze. You might need to adjust the cooking time slightly.
Q: Can I make this recipe in an air fryer? A: Yes! Air fry at 400°F (200°C) for 15-20 minutes, shaking halfway through.
Q: Is this recipe suitable for children? A: Yes, but adjust the spice level according to your child’s preference. You might omit the chili flakes if making it for young children.
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🥦 Roasted Teriyaki Cauliflower
Equipment
- Large baking sheet
- Mixing bowl
- Saucepan
- Whisk
- Silicone spatula
Ingredients
For the Roasted Cauliflower:
- 1 large head cauliflower cut into florets
- 2 tablespoons olive oil
- Salt & pepper to taste
For the Teriyaki Sauce:
- ¼ cup low-sodium soy sauce
- 2 tablespoons maple syrup or honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch + 2 tablespoons water slurry
- 1 garlic clove minced
- 1 teaspoon grated fresh ginger or ½ tsp ground ginger
Optional Toppings:
- Sliced green onions
- Toasted sesame seeds
- Red pepper flakes for heat
Instructions
Preheat Oven & Prep Cauliflower
- Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
Roast
- Roast cauliflower for 25–30 minutes, flipping halfway through, until golden brown and crispy at the edges.
Make Teriyaki Sauce
- In a small saucepan, combine soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook, whisking constantly, until thickened (1–2 minutes). Remove from heat.
Toss & Coat
- Transfer roasted cauliflower to a large bowl. Pour warm teriyaki sauce over the top and toss to coat evenly.
Garnish & Serve
- Top with sesame seeds, green onions, and red pepper flakes if desired. Serve immediately.
Notes
Roast cauliflower on parchment paper for easy cleanup Make the sauce in advance and store in the fridge for quick weeknight meals Don’t overcrowd the baking pan—spread the florets for maximum crisp
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