If you’re looking for a sweet and spicy bowl of deliciousness, you’ve come to the right place. Containing so many of my faves, it was hard not to eat more than seven bowls of this in one night… I won’t judge if you don’t. I love this recipe so much that I’m making it again tonight, and also because cauliflower is the sh*t and I just can’t get enough.
I used store bought teriyaki sauce, but you adventurous folk can surely use a homemade recipe, or whatever you prefer. I also like to cut corners where they can be cut, so I opted for coleslaw mix rather than spending time cutting and preparing cabbage… talk about pain in my booty. The cauliflower recipe is borrowed from From the Comfort of My Bowl, made by the lovely Jhanelle.
- 1 c rice, dry (2 c if serving more than 4)
- 1 avocado, optional
- 14 oz bag of coleslaw mix or 1 3/4 cups of cabbage
- 1/3 c vegan mayonnaise
- 3 tbsp sriracha
- salt and pepper to taste
- 1 head of broccoli, cut into bite-size florets
- 1tbsp olive oil
- salt and pepper to taste
- 1 head of cauliflower, cut into bite-size florets
- 1 cup all-purpose gluten-free flour
- 1 tsp all-purpose seasoning
- 1 cup water, or plant-based milk
- 1 cup gluten-free teriyaki sauce
- 1/2 tsp chili or cayenne pepper, optional
- handful of chopped green onions for topping, optional
- In a medium sauce pan, prepare rice according to package. And set your oven to preheat 400 degrees F.
- While rice is cooking, you’ll combine all of the coleslaw ingredients into a medium or large sized bowl, stir, and place in the fridge until it’s time to munch out.
- Next, you’ll get a baking sheet, line with tinfoil or lightly grease it, place the florets of broccoli, top with the olive oil and mix around. Finish with salt and pepper, and place in the oven for 10 min.
- While the broccoli is cooking, you’ll prepare the cauliflower. In a bowl, combine all ingredients under “Cauliflower” except cauliflower, teriyaki sauce and green onions, to make a thick and smooth batter.
- Rinse and drain cauliflower then dip each piece in the batter, coating completely. Shake off excess batter then place on the lightly oiled or nonstick baking tray. Once the broccoli has been removed, place the tray in the oven and bake for 15 minutes.
- Remove from the oven then dip in or brush each nugget with the teriyaki sauce and place the baking tray back into the oven for another 10 to 15 minutes.
- Creation time!!! How I served my bowl: a bed of rice, topped with coleslaw, broccoli florets, cauliflower, avocado, a drizzle of extra teriyaki, and topped with green onions. Enjoy that mouthwatering deliciousness.
One thought on “Vegan Teriyaki Cauliflower Bowl w/ Spicy Coleslaw”
I could read your blog for hours! You have so many great healthy recipes here 🙂
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