This roasted teriyaki cauliflower is irresistible: tender inside and crispy outside, perfect bite-sized pieces for a plant-based meal.
Crispy breaded cauliflower is one of the best ways to enjoy vegetarian or vegan stir-fry-style dishes. The breading creates a crunchy exterior while the florets stay soft and absorb sauces beautifully.
This teriyaki cauliflower is a vegan-friendly twist on classic teriyaki chicken. It pairs perfectly with rice, cauliflower rice, or your favorite noodles for a satisfying meal.
Ingredients to make teriyaki cauliflower
- 1 head of cauliflower, cut into bite-sized florets
- 1 cup water
- 3/4 cup all-purpose flour
- 1 1/3 cups panko bread crumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 batch of homemade teriyaki sauce
How to make teriyaki cauliflower
Cut the cauliflower into bite-sized pieces and preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Preparing the batter and breading
In a bowl, whisk together the water, flour, garlic powder, onion powder, and salt to form a smooth batter. Place the panko breadcrumbs in a separate shallow bowl.
Dip each cauliflower floret into the batter, letting any excess drip off, then roll it in the panko until well coated. Arrange the breaded florets on the prepared baking sheet in a single layer.
Baking the cauliflower bites
Bake at 425°F for 20–30 minutes, flipping once halfway through, until the cauliflower is golden and crispy on all sides.
Making the teriyaki sauce
Prepare your homemade teriyaki sauce during the last 15 minutes of baking so it’s ready when the cauliflower finishes. The sauce is quick to make and far more flavorful than store-bought versions.
Coating the cauliflower in teriyaki sauce
When the florets are crisp, transfer them to a bowl and toss gently with the warm teriyaki sauce until evenly coated. Garnish with white sesame seeds and sliced green onions if desired.
This dish is excellent on its own or served over white rice, brown rice, cauliflower rice, or your favorite stir-fry noodles.
The exterior stays crunchy while the inside remains tender—this makes a great main or side and is likely to become a favorite cauliflower recipe.
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Teriyaki Cauliflower
Ingredients
- 1 head cauliflower, cut into bite-sized florets
- 1 cup water
- 3/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 1/3 cups panko bread crumbs
- 1 batch homemade teriyaki sauce
Instructions
- Cut cauliflower into bite-sized pieces.
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Mix batter: combine water, flour, garlic powder, onion powder, and salt until smooth.
- Place panko in a separate bowl. Dip each floret in batter, shake off excess, then roll in panko to coat.
- Arrange breaded florets on the prepared baking sheet in a single layer.
- Bake 20–30 minutes, flipping once, until crispy on all sides.
- While baking, make the teriyaki sauce so it’s ready during the last 15 minutes.
- Toss the baked florets with the warm teriyaki sauce until evenly coated.
- Garnish with sesame seeds and sliced green onions if desired. Serve alone or over rice or noodles.