Teriyaki Cauliflower

This teriyaki cauliflower is a perfectly flavored takeout-style entrée!

Course Appetizer, Main Course

Cuisine American, Japanese

Keyword teriyaki cauliflower

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 278kcal

Author Snacking in Sneakers

Ingredients

1 medium head of cauliflower, chopped into florets
2 eggs
1 tbsp water
1/8 tsp salt
1/8 tsp pepper
1 1/3 cup panko breadcrumbs
1 1/2 tbsp olive oil
1 cup teriyaki sauce (ideally reduced sodium; store bought or homemade)
1 tbsp sesame seeds

Instructions

Preheat the oven to 400 degrees F. Set aside a baking sheet.
In a shallow bowl, whisk together the eggs, water, salt, and pepper.
Put the panko breadcrumbs on a plate, and set this next to the bowl with the egg mixture.
Dip cauliflower florets in the egg mixture, then roll in the breadcrumbs. Place on the baking sheet. Drizzle with olive oil and bake for 20 minutes.
Remove the cauliflower from the oven and place in a large mixing bowl. Pour the teriyaki sauce in, and toss the mixture several times to coat the cauliflower evenly. Pour the cauliflower back on the baking sheet.
Bake again for another 10-15 minutes, or until the cauliflower is a rich color and slightly crisp. Sprinkle with sesame seeds and enjoy!

Notes

This recipe makes 4 servings assuming you’re adding it with another component like rice or noodles. If eating solo, assume 2 servings. (Just double the analysis below in that case).
For the nutrition analysis below, assume about 1 cup total of breadcrumbs are eaten (there will be some left on the plate and on the pan).

Nutrition analysis (approximate per serving, assumes 4 servings): 278 calories, 9.5 g fat, 2 g saturated fat, 1470 mg sodium, 37 g carbohydrate, 4 g fiber, 16.5 g sugar, 12.5 g protein, Vitamin D: 3%, Calcium: 4%, Iron: 12%, Potassium: 11%

Nutrition

Calories: 278kcal