Teriyaki Cauliflower Recipes

TERIYAKI TEMPURA CAULIFLOWER

Steps:

• In a medium mixing bowl, whisk all-purpose flour and cornstarch.
• Slowly pour in ice water, gently whisking to combine. Do not overmix - a few lumps are fine.
• Add panko to a small mixing bowl. Set aside.
• Cut cauliflower into bite-sized florets. Pro tip: uniform sizes will cook more evenly.
• In a medium mixing bowl combine 2 tbsp all-purpose flour, 1/2 tsp kosher salt, and 1 tsp garlic powder.
• Toss cauliflower in the flour mixture, doing your best to coat all florets evenly.
• Working in batches, drop 4-7 florets at a time in the tempura batter.
• Using a fork, chopstick, or skewer, pierce a piece of cauilflower and dredge it through the tempura batter.
• Shake off excess batter and transfer cauliflower to the bowl with panko. Repeat with other florets in this batch.
• Gently toss cauliflower in the panko bowl until tempura batter is lightly coated. Transfer to a plate.
• Repeat above process with remaining cauliflower.
• Preheat air fryer for 5 minutes at 400 F.
• Heavily spray breaded cauliflower with olive oil cooking spray. Allow everything to sit for 1 minute.
• Transfer cauliflower to air fryer and cook at 400 F for 6 minutes. Flip and cook for an additional 1-2 minutes if needed.
• Transfer crispy cauliflower to a bowl and drizzle with teriyaki sauce.

TERIYAKI CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees F. Set aside a baking sheet.
• In a shallow bowl, whisk together the eggs, water, salt, and pepper.
• Put the panko breadcrumbs on a plate, and set this next to the bowl with the egg mixture.
• Dip cauliflower florets in the egg mixture, then roll in the breadcrumbs. Place on the baking sheet. Drizzle with olive oil and bake for 20 minutes.
• Remove the cauliflower from the oven and place in a large mixing bowl. Pour the teriyaki sauce in, and toss the mixture several times to coat the cauliflower evenly. Pour the cauliflower back on the baking sheet.
• Bake again for another 10-15 minutes, or until the cauliflower is a rich color and slightly crisp. Sprinkle with sesame seeds and enjoy!

TERIYAKI CAULIFLOWER BITES RECIPE BY TASTY

Steps:

• Preheat oven to 450˚F (230˚C).
• Cut the head of cauliflower in half. Pluck bite sized florets from each half. Trim bottoms of florets as necessary.
• Line a baking sheet with parchment paper. Spread cauliflower florets on the baking sheet and drizzle with olive oil.
• Bake for 20 minutes.
• In a small pan, heat soy sauce, brown sugar, and honey. Reduce until viscous.
• Remove florets from oven and toss with teriyaki sauce.
• Return florets to the oven and bake for an additional 10 minutes until browned to your liking.
• Sprinkle cauliflower with sesame seeds and scallions.
• Enjoy!

TERIYAKI CAULIFLOWER

Steps:

• Cut cauliflower into bite sized pieces
• Preheat oven to 425 degrees and line a baking sheet with parchment paper
• In a bowl, mix together the batter: water, flour, garlic powder, onion powder, and salt
• Place the panko bread crumbs in a separate bowl
• Dip each cauliflower floret in the batter, shake off the excess, and roll in the panko bread crumbs to coat. Once coated, place the cauliflower on the parchment paper lined baking sheet
• Repeat until all cauliflower are dipped and breaded
• Bake the cauliflower bites for 20 - 30 minutes, flipping at least once, until crispy on all sides
• During the last 15 minutes of cook time, prepare a batch of the homemade teriyaki sauce linked in the recipe ingredients
• Once the cauliflower is done, toss with the teriyaki sauce
• Serve topped with optional white sesame seeds and sliced green onions for garnish. Enjoy alone, or over white rice, cauliflower rice, brown rice, or stir fry noodles of choice

TERIYAKI CHICKEN CAULIFLOWER RICE BOWL RECIPE BY TASTY

Steps:

• In a bowl, add the soy sauce, maple syrup, garlic, ginger, cornstarch, and black pepper, and whisk until well combined.
• Microwave broccoli on high for 1 minute.
• Add the cauliflower to a food processor and pulse until it is the size of rice.
• On a cutting board, season chicken breast with salt and pepper.
• Heat olive oil in a large pan or wok over high heat. Once the oil begins to shimmer, add the chicken and cook until browned on both sides, about 2 minutes.
• Add the teriyaki sauce and bring to a simmer.
• Add ¼ cup (35 g) green onions, red cabbage, and carrots, and cook for 30 seconds.
• Add cauliflower and cook, stirring constantly, for 1 minute. Add broccoli and remove from heat.
• Top with sesame seeds and remaining green onions.
• Enjoy!