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You dim sum and you lose sum, and this recipe is a total win! It truly is just as tasty as takeout and is proof that eating a clean plant-based diet doesn't mean you have to compromise on flavor or miss out on your favorite takeout dishes while enjoying the newest rom-com on the couch. Preparing a dish that traditionally is loaded with sodium, refined sugar, oil and artificial flavors with whole, pure ingredients means it’s much better for you—and in this case, just as delicious! I love this recipe because the lightly breaded cauliflower pieces are perfectly tender and crisp, and the teriyaki is filled with familiar bold and delightful flavors. Say buh-bye to takeout. This recipe is sure to satisfy.

Credit: Reprinted with permission from The Clean Vegan Cookbook by Jackie Akerberg. Page Street Publishing Co. 2023. Photo credit: Jackie Akerberg.    

Tasty-as-Takeout Teriyaki Cauliflower Bowls [Vegan]

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Serves

4

Ingredients You Need for Tasty-as-Takeout Teriyaki Cauliflower Bowls [Vegan]

For the Crispy Cauliflower:
  • 1 medium-head of cauliflower
  • 3/4 cup (71 g) super-fine almond flour
  • 1 tablespoon (9 g) tapioca flour
  • 2/3 cup (160 ml) water
  • 1/2 teaspoon salt
  • 1/3 cup (36 g) cauliflower breadcrumbs or 1/3 cup (28 g) almond meal

For the Teriyaki Sauce:

  • 1/2 cup (120 ml) coconut aminos, Bragg Liquid Aminos, soy sauce or tamari
  • 1/2 cup (48 g) coconut sugar
  • 1 tablespoon (14 g) minced fresh ginger
  • 2 cloves garlic, minced
  • 3 tablespoons (45 ml) mirin
  • 2 tablespoons (30 ml) chili-garlic sauce
  • 1/4 teaspoon salt
  • 1 tablespoon (15 ml) unseasoned rice vinegar
  • 2 tablespoons (30 ml) water
  • 1 teaspoon tapioca flour

For the Accompaniments:

  • 1 large bunch broccolini1 cup (155 g) shelled edamame
  • 12 oz (336 g) heart of palm rice or rice of choice, cooked
  • 1 tablespoon (9 g) black sesame seeds,for garnish

How to Prepare Tasty-as-Takeout Teriyaki Cauliflower Bowls [Vegan]

  1. To make the crispy cauliflower, preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper.
  2. Cut the cauliflower into 1 1/2-inch (4-cm) florets, removing any stems. Leave the florets on the cutting board while you prepare the batter: In a large bowl, combine the almond flour, tapioca flour, water and salt. Whisk the ingredients with a fork to thoroughly combine them. The consistency should be just slightly thinner than pancake batter.
  3. Transfer the cauliflower florets to the bowl of batter and use the fork to gently toss the florets in the batter. Make sure they are evenly coated with batter. Sprinkle the florets with the cauliflower bread crumbs.
  4. One at a time, remove the florets from the batter, letting any excess drip off. Place each floret on the prepared baking sheet, spacing the florets at least 1 inch (2.5 cm) apart. Bake the cauliflower for 25 to 30 minutes, until it is lightly golden and crispy. Rinse out the bowl, dry it and set it aside.
  5. While the cauliflower is baking, make the teriyaki sauce. In a small saucepan over low heat, combine the coconut aminos, sugar, ginger, garlic, mirin, chili-garlic sauce, salt, vinegar, water and tapioca flour. Bring the sauce to a gentle simmer and cook it for 5 to 7 minutes, stirring it frequently, until it has thickened.
  6. To prepare the accompaniments, place the broccolini and edamame in a steamer basket sitting on a medium saucepan filled with water. Bring the water to a boil over high heat and steam the broccolini and edamame for 3 to 4 minutes, until they are tender and vibrantly green.
  7. Remove the cauliflower from the oven and set it aside to cool for 3 to 5 minutes. Allowing the cauliflower to cool prevents steaming when you toss it with the sauce, which prevents mushiness and keeps it crispy. Transfer the crispy cauliflower to the rinsed and dried large bowl and pour the teriyaki sauce over the florets. Very gently toss the cauliflower to coat it in the teriyaki sauce.
  8. To serve, divide the rice among four bowls and top each bowl of rice with the teriyaki cauliflower, broccolini and edamame. Garnish each serving with the sesame seeds.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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    About The Author

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    Jackie Akerberg

    See My Recipes

    Eating plant-based has never been more nourishing or satisfying! From Jackie Akerberg, creator of the popular food blog Jackfruitful Kitchen, comes a mouthwatering collection of inspiring, whole-food recipes that go way beyond your typical salad and are completely free from processed ingredients. By cutting the junk and focusing on wholesome, plant-based meals, you’ll reap all of the health benefits that the vegan diet has to offer: improved digestion, clearer skin and higher energy, just to name a few! With this cookbook, it’s easier than ever to eat 100% clean and 100% vegan (not to mention 100% gluten-free!) throughout the day, as Jackie has you covered with delicious dishes from breakfast through dessert!

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