🥦 Roasted Teriyaki Cauliflower
This Roasted Teriyaki Cauliflower features crispy oven-roasted florets coated in a glossy homemade teriyaki glaze. Packed with umami flavor and finished with sesame seeds and scallions, it’s a wholesome and satisfying dish that brings bold Asian-inspired flavor to your table.
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
💡 Tips for Success
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
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