TERIYAKI CAULIFLOWER BOWL

 You all know that cauliflower is one of my favourite vegetables. It’s just so adaptable and tastes so different when cooked in different ways. I have love it since cauliflower cheese was my favourite ever vegetable dish as a kid and I don’t think I will ever get over it. So this week I’ve reworked my favourite chicken Teriyaki bowls… and made them vegetarian because it’s a good idea to eat more plants!

I have made this in a few different ways, just stir frying the cauliflower from it’s raw state, steaming, marinating and then baking and steaming, marinating then stir frying. The last one has one. But if you want to cut down on the oil then just bake it instead – still super tasty and a little lower in fat.

When it comes to slaw I’m a big believer in using what you have on hand. I think cabbage is important but it can be any cabbage! I’m also a big fan of spring onion and carrot in there. If you have capsicum you could put that in there too, radish is also yummy and I love finely sliced snow peas in my slaw. But really, you can do what you like as long as everything is finely sliced and allowed to sit in it’s dressing for 15 minutes or so before eating.

The cauliflowe rint this recipe is coated in sticky teriyaki auce and full of flavour. It’s tender and a little caramelised and crunchy from it’s time in the pan. It’s really delicious and I hope you enjoy this as much as I do.

Serves 4

Ingredients

1 small head of cauliflower, cut into bite sized florets

1/4 cup tamari or soy

3 Tbs Sake or Chinese cooking wine

2 Tbs water

2 tsp maple syrup, rice malt syrup or honey

1/4 tsp sesame oil

1 clove garlic

2 tsp freshly grated ginger

1 Tbs rice bran oil or coconut oil

3 cups cooked brown rice (I use 1 cup short grain brown rice to make this using these instructions)

Slaw

3 cups green cabbage, finely sliced

2 carrots, grated

1/2 cup spring onion, finely sliced + 2 Tbs for serving

2/3 cup roughly chopped coriander leaves

1 Tbs rice wine vinegar

1/2 tsp salt

few drops sesame oil

1 tsp grated ginger

2 Tbs toasted sesame seeds

2 Tbs kewpie mayo

2 Tbs finely sliced pickled ginger (optional)

 

Directions

Steam broccoli florets over boiling water for 5 minutes.

Mix together the soy, sake, water, maple syrup, garlic, ginger and sesame oil. Toss the cauliflower in this mixture and set aside to marinate for at least 15 minutes.

Meanwhile, combine green cabbage, carrot, spring onion and coriander in a bowl and add the rice wine vinegar, salt, sesame oil,  grated ginger, sesame seeds and kewpie.

Place a large pan or wok on high heat. Add the oil, once hot add the cauliflower reserving some of the marinade. Don’t crown the pan, do in batches if need be. Stir fry, moving around the pan, until the cauliflower starts to get some colour and crisp up a little. Add the remaining marinade and continue to cook, making sure the marinade is coating the cauliflower and the cauliflower is getting nicely caramelised. This whole process should take less than 5 minutes.

Serve in bowls with the rice on the bottom topped with slaw and cauliflower. Sprinkle the 2 Tbs of spring onion  and pickled ginger over the top.

HH. x

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