Want to know one of my favorite veggie recipes? Welp, look no further folks - here it is! Cauliflower is a staple in my kitchen because of it's unique ability to taste good with ALL THE FLAVORS. Seriously. So one Sunday afternoon, as I looked in my fridge for things to meal prep, I saw some tamari (gluten-free soy sauce), cauliflower, chili sauce, and the rest was history. Gluten-free teriyaki sauce options are hard to come by, so I'm happy to announce that this recipe is as easy, allergen-free, and delicious! I hope you like it as much as me & my boyfriend do.
• 1 large head cauliflower (or two small), chopped into florets
• 3 tablespoons veggie broth
• ¼ cup tamari or liquid aminos
• ½ tablespoon chili sauce (I use this one but you can omit if you don't like spice!)
• 1 tablespoon fresh garlic, minced
• 1 ½ tablespoons fresh ginger, grated
• 1 teaspoon onion powder
• ½ - 1 tablespoon coconut sugar (I would modify based on your sweet tooth)
• 2 tablespoons rice wine (otherwise known as mirin)
• 1 tablespoon veggie broth
• 3 tablespoons sesame seeds
• ¾ cup water
• 2 teaspoons arrowroot starch
1. Preheat oven to 425 degrees F, and line a baking tray with parchment paper. Add cauliflower florets to a large bowl and toss with 3 tablespoons veggie broth. Transfer to baking tray, and bake for 10-12 minutes.
2. While the cauliflower cooks a bit, it's time to make the sauce! In a large non-stick sauté skillet, turn heat to medium and add garlic, ginger, sesame seeds, onion power, and 1 tablespoon veggie broth. Cook for a few minutes (until your kitchen starts smelling delicious), then add soy sauce, mirin, and coconut sugar.
3. While teriyaki sauce is simmering, add arrowroot starch and water to a separate small bowl and whisk until arrowroot starch fully dissolves (this may take a minute or so).
4. Turn the heat a little higher, and add water/starch mixture to skillet. Stir gently with a wooden spoon, until sauce begins to bubble and thicken. Reduce heat after a few minutes, and let simmer.
5. Now that the cauliflower has had some time to roast, take the tray out of the oven, and coat cauliflower with as much sauce as your heart desires (this recipe makes a good amount of teriyaki sauce, so I always save some for later). There isn't really a super graceful way to do this - but I have had success in coating the cauliflower in the skillet and then transferring back to the parchment paper tray.
6. Once cauliflower florets are dressed with teriyaki sauce, add back to the oven and bake for 25-30 more minutes. Take out of the oven, drizzle with more sauce and/or sprinkle some sesame seeds, green onion, etc and NOMMM away!