Teriyaki Cauliflower

By Jen Paleracio | February 3, 2018

So many of us get a bad rap on Chinese takeout. So, today I decided to make my own version of Teriyaki Cauliflower. For those of you that are big fans of plant-powered foods – this recipe is an amazing alternative to your traditional teriyaki chicken. The combination of honey and soy sauce creates an explosive flavor of heavenly teriyaki taste without getting a headache from MSG (monosodium glutamate).

Eating more vegetables doesn’t mean just steam carrots and broccoli – there are many ways to jazz up your plant-powered meals. So let’s get cookin’

Recipe for the roasted cauliflower

Jen Paleracio
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Ingredients
  

  • 1 head cauliflower, cut into florets
  • 1 cup almond meal
  • 5 eggs
  • 2 tablespoons coconut oil, add more if needed
  • salt and pepper to taste

Instructions
 

  • In a bowl, add eggs, use a whisk and stir the eggs to break them. In another shallow bowl, add the almond meal, pinch of salt and pepper.
  • Place the cauliflower in the bowl with eggs, mix to coat well. Dredge each floret into almond meal, make sure they’re well coated.
  • Heat a pan with coconut oil. Fry the cauliflower, cook each side for 2 minutes or until golden brown and crispy. Set aside. 

  

  

Recipe for the teriyaki sauce

Jen Paleracio
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Ingredients
  

  • 1/4 cup low sodium soy sauce or tamari
  • 1- size ginger, finely minced
  • 1 garlic clove, finely minced
  • 1 teaspoon Harrisa chili paste
  • 2 tablespoons honey
  • 2 tablespoons cold water
  • 1 teaspoon tapioca flour
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon sesame oil
  • 1 teaspoon sesame seeds

Instructions
 

  • In a bowl, combine soy sauce, ginger, garlic, Harissa chili paste, honey, and sesame oil, use a whisk or a fork, stir to mix well. In another bowl, dissolve tapioca flour in water, stir until completely dissolved. Pour the tapioca into the sauce mixture, mix until well combined.  Heat a pan, add the sauce, frequently stirring until the sauce thickens. Remove from the heat. 
  • Place mixed greens on a plate, add the cauliflower and drizzle the sauce on top. Sprinkle with sesame seeds. 
    Option: add carrots and cucumber to your mixed green salad.

  

 

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Posted in Mains, Recipes