These crispy bites are slightly tangy, a little spicy, and have just the right touch of sweetness. With so much flavor and nutrition packed into one little bite, they make the ideal appetizer or a tasty addition to a wrap, stir-fry, grain bowl, or salad!
Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
Ingredients
1medium cauliflower head, cut into florets (about 4 cups of florets)
¼cuparrowroot flour or organic cornstarch, plus 2 Tbsps
Teriyaki Sauce
3tbsptahini
4tbsporganic tamari (organic tamari)
3tbsporganic rice vinegar
3tbspmaple syrup (or date paste, link in Chef’s Notes)
1 ½tbspgochujang (optional) or sriracha
1 ½tspgarlic powder
1 ½tsponion powder
1tbspwater, +1 Tbsp as needed
1tbsptoasted sesame seeds
2tbspgreen onion (sliced, green portions only)
Directions
1
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
2
Add the cauliflower to a large bowl. Sprinkle the arrowroot powder on top and stir to fully coat the cauliflower. You may need to dip the cauliflower in any excess arrowroot powder to fully coat the florets.
3
Evenly spread out the cauliflower on the parchment-lined baking sheet.
4
Bake for 15 minutes.
5
Meanwhile: mix your teriyaki ingredients together in a medium bowl. Set aside.
6
When the cauliflower is finished baking, remove from the oven and dip each piece in the teriyaki sauce and place back on the baking sheet (you may need to let them cool for 5 minutes before handling). Bake for an additional 15 minutes.
7
Remove from the oven and sprinkle with sesame seeds and green onions, if desired.
Chef's Notes
Whole Food Sweetener
Use date paste instead of maple syrup.
Prep Ahead
Prepare the teriyaki marinade ahead of time and store in an airtight container in the refrigerator for up to 7 days.
Storage
Store leftovers in an airtight container in the refrigerator for up to five days. Reheat in the oven at 350 degrees for 10–15 minutes.
Ingredients
1medium cauliflower head, cut into florets (about 4 cups of florets)
¼cuparrowroot flour or organic cornstarch, plus 2 Tbsps
Teriyaki Sauce
3tbsptahini
4tbsporganic tamari (organic tamari)
3tbsporganic rice vinegar
3tbspmaple syrup (or date paste, link in Chef’s Notes)
1 ½tbspgochujang (optional) or sriracha
1 ½tspgarlic powder
1 ½tsponion powder
1tbspwater, +1 Tbsp as needed
1tbsptoasted sesame seeds
2tbspgreen onion (sliced, green portions only)
Directions
1
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
2
Add the cauliflower to a large bowl. Sprinkle the arrowroot powder on top and stir to fully coat the cauliflower. You may need to dip the cauliflower in any excess arrowroot powder to fully coat the florets.
3
Evenly spread out the cauliflower on the parchment-lined baking sheet.
4
Bake for 15 minutes.
5
Meanwhile: mix your teriyaki ingredients together in a medium bowl. Set aside.
6
When the cauliflower is finished baking, remove from the oven and dip each piece in the teriyaki sauce and place back on the baking sheet (you may need to let them cool for 5 minutes before handling). Bake for an additional 15 minutes.
7
Remove from the oven and sprinkle with sesame seeds and green onions, if desired.
