Teriyaki Cauliflower Bowl

Yesterday was Mother's Day! I was treated to a spa day and got a facial, hung out by the pool, and enjoyed a delicious dinner. That was Saturday, and Sunday was relaxing and filled with chick flicks and the yummiest vegan dinner that my hubby made me.


Ingredients:

1 medium head of cauliflower broken in to florets

1 cup of edemame

1 tbsp of garlic minced

2 cups red cabbage shredded

2 cups julienned carrots

2 tbsp hoisin sauce

1/4 cup tamari or soy sauce

2 cups of brown rice (cooked)

2 tbsp brown sugar

1 tbsp corn starch

1/2 tsp kosher salt

2 tbsp olive oil

2 tbsp rice vinegar

1/2 cup of water


Instructions:

Roast the cauliflower on 425 for 20 minutes in olive oil and salt

then take it out of the oven and toss, put it back in for 10 minutes.


While you are waiting for the cauliflower, place 1/2 cup of water and cornstarch in a small bowl and whisk. Set aside.


Heat Tamara, brown sugar, garlic, hoisin, and rice vinegar in a small saucepan over medium heat. Cook until sugar is dissolved. 1-2 minutes. Add cornstarch mixture and bring to a boil while constantly stirring. Reduce to medium- low and simmer until sauce is thick. Remove from heat.


Remove cauliflower from oven and brush with 1/2 of the sauce. Put it back in the oven for 7 more minutes. (until it caramelizes)


To prepare bowls-Start with rice (1/2 cup), add cauliflower, shredded red cabbage, edamame, carrots. Spoon sauce over the bowl.

Garnish with toasted sesame seeds, avocado, squeeze a little lime juice if ya want.






I hope you all had a sweet Mother's Day! I know most people prefer a lovely steak dinner but I absolutely loved this. It's my new favorite. I have leftovers for today and I can't wait to have another bowl.


One Happy Poppy,

Healthy Inside, Happy Outside,

Bridget

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