Sticky Teriyaki Cauliflower Bites

• 1 large head cauliflower, cut into bite-sized florets
• 1/4 cup teriyaki sauce
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon garlic, minced
• 1/2 teaspoon ginger, minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup cornstarch
• 1/2 cup water
• 2 tablespoons olive oil
• 2 tablespoons sesame seeds
• 2 green onions, thinly sliced

Steps

1. 1 Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. 2 Toss cauliflower florets with olive oil and a pinch of salt.
3. 3 Spread the florets on the prepared baking sheet and roast for 20 minutes, flipping halfway through.
4. 4 In a small saucepan, whisk together teriyaki sauce, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes. Bring to a simmer.
5. 5 In a small bowl, mix cornstarch with water to create a slurry. Stir into the simmering sauce until thickened.
6. 6 In a large bowl, toss roasted cauliflower with the teriyaki glaze until well-coated.
7. 7 Return the cauliflower to the baking sheet and broil for 2-3 minutes until caramelized.
8. 8 Sprinkle with sesame seeds and garnish with sliced green onions before serving.

Equipment

• Baking sheet
• Parchment paper
• Mixing bowls
• Saucepan

Variations

• Add diced pineapple to the glaze for a tropical twist.
• Substitute chicken or tofu for a protein-packed version.

Substitutions

• Use maple syrup in place of honey for a vegan option.
• Substitute coconut aminos for soy sauce to make it gluten-free.

Pairings

• Serve with a crisp Asian pear slaw.
• Pair with a cold jasmine green tea.

Nutrition

Tips

• For extra crispiness, you can toss the cauliflower with cornstarch before roasting.
• Adjust the spice level by adding more or fewer red pepper flakes to suit your taste.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10 minutes.

Freezing: Freeze unglazed roasted cauliflower in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw and reheat before glazing.

Serving Suggestions

• Serve with steamed jasmine rice and grilled vegetables.
• Pair with a side of miso soup for a light meal.

FAQ