Ingredients
Scale
1 medium head cauliflower, cut into florets
2 Tbsp. extra-virgin olive oil
1/2 tsp. kosher salt
1/2 cup water
1 Tbsp. cornstarch
1/4 cup lower-sodium tamari
2 Tbsp. brown sugar
1 Tbsp. minced fresh garlic
2 Tbsp. gluten-free Hoisin sauce
2 Tbsp. rice vinegar
2 cups cooked quinoa or rice
1 cup frozen and thawed shelled edamame
2 cups shredded red cabbage
1/3 cup thinly sliced green onion
Optional: toasted sesame seeds, avocado
Instructions
- Preheat oven to 425 degrees F.
- Toss cauliflower florets with olive oil and salt. Spread on a baking sheet and bake for 30 minutes, tossing once at 20 minutes.
- Whisk water and cornstarch in a small bowl; set aside.
- In a saucepan over medium heat, combine tamari, brown sugar, garlic, hoisin, and rice vinegar. Cook until sugar dissolves (1-2 minutes).
- Add cornstarch mixture to the pan. Bring to a boil, whisking constantly. Reduce heat and simmer until thickened (2-3 minutes). Remove from heat.
- Brush roasted cauliflower with half of the sauce. Bake for another 10 minutes until caramelized.
- Divide grains, cabbage, edamame, and cauliflower into four bowls. Top with remaining sauce, green onions, and optional garnishes.
Notes
- Ensure your Hoisin sauce is certified gluten-free.
- Swap grains for cauliflower rice for a lower carb option.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Main Dish
- Method: Roasting
- Cuisine: Asian-Inspired
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 306 kcal
- Sugar: 11 g
- Sodium: 770 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 0 mg