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Teriyaki Cauliflower Bites

Nichole Dandrea-Russert, MS, RDN ·
Published January 18, 2023 ·
< 1 min read
Summary

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!

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Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

Teriyaki Cauliflower Bites

Ingredients

 1 medium cauliflower head, cut into florets (about 4 cups of florets)
 ¼ cup arrowroot flour or organic cornstarch, plus 2 Tbsps
Teriyaki Sauce
 3 tbsp tahini
 4 tbsp organic tamari (organic tamari)
 3 tbsp organic rice vinegar
 3 tbsp maple syrup (or date paste, link in Chef’s Notes)
 1 ½ tbsp gochujang (optional) or sriracha
 1 ½ tsp garlic powder
 1 ½ tsp onion powder
 1 tbsp water, +1 Tbsp as needed
 1 tbsp toasted sesame seeds
 2 tbsp green 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

 1 medium cauliflower head, cut into florets (about 4 cups of florets)
 ¼ cup arrowroot flour or organic cornstarch, plus 2 Tbsps
Teriyaki Sauce
 3 tbsp tahini
 4 tbsp organic tamari (organic tamari)
 3 tbsp organic rice vinegar
 3 tbsp maple syrup (or date paste, link in Chef’s Notes)
 1 ½ tbsp gochujang (optional) or sriracha
 1 ½ tsp garlic powder
 1 ½ tsp onion powder
 1 tbsp water, +1 Tbsp as needed
 1 tbsp toasted sesame seeds
 2 tbsp green 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.

Notes

Teriyaki Cauliflower Bites
IngredientsDirections
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