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–+ servings

Teriyaki Cauliflower Salad

Jillian Glenn
5 from 1 vote
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2
Calories 331 kcal

Ingredients
  

  • ¼ cup Soy Sauce or Coconut Aminos
  • 2 tablespoon Maple Syrup
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • 1 tablespoon Corn Starch
  • 2 tablespoon Olive Oil
  • ½ teaspoon Sesame Oil
  • 1 Head of Cauliflower
  • 3 cup Spinach or Other Greens
  • ¼ cup Sprouts

Optional Toppings

  • 1 cup Steamed Broccoli
  • 2 tablespoon Shredded
  • ¼ Sliced Avocado
  • 2 tablespoon Steamed Soybeans
  • 2 tablespoon Sliced Scallions
  • Sesame Seeds

Instructions
 

  • Preheat the oven to 425
  • In a bowl, mix together soy sauce, maple syrup, garlic powder, onion powder, corn starch, olive oil, and sesame oil. Separate 2 tablespoon of the mixture from the rest.
  • Chop the florets off of 1 large head of cauliflower.
  • Toss the cauliflower florets in the sauce and then spread onto a foil lined baking sheet. Bake in the oven for 15 minutes, flip, and then bake another 10 minutes until lightly browned.
  • Serve ½ the recipe over greens with optional toppings! Use the remaining sauce as a dressing.

Nutrition

Serving: 1Calories: 331kcalCarbohydrates: 32gProtein: 5gFat: 21g
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