Crispy Teriyaki Cauliflower and Zucchini

A Few Words…

I love vegetables but I often forget about them in my fridge! Such was the case with my cauliflower and zucchini.

Although I’m always suggesting to others to roast the veggies that aren’t so fresh anymore, (green onions roasted are amazing!), I wanted to do something a little different. I love my recipe for Crispy Teriyaki Tofu and Cauliflower and I decided to try it using just cauliflower and zucchini.

It was delicious!!! 

Crispy Teriyaki Cauliflower and Zucchini



Print This Recipe Print This Recipe

Serves 4-6

Ingredients:
Cauliflower and zucchini

  • 1 cauliflower, cut into bite sized florets
  • 2 -3 medium zucchini, cut into chunks
  • 1 cup all purpose white flour
  • 1 tbs. cornstarch
  • 1 tsp. baking soda
  • 1 tsp. sesame oil
  • 1 cup water

Teriyaki Sauce

  • 1/2 cup low sodium tamari
  • 1/4 cup maple syrup
  • 1/4 cup mirin
  • 1/4 cup water
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tbs. cornstarch mixed with 1 tbs. water

Garnishes

  • sesame seeds

Directions:
Prepare the vegetables:
Mix the flour, cornstarch, baking soda, sesame oil and water in a medium bowl. Mix the cauliflower florets and zucchini in the flour mixture until coated. I prepared this step ahead of time and put it in the fridge until I was ready to make it.

When ready, pre-heat the oven to 425°F and line a baking sheet with parchment paper. Arrange the vegetable pieces in a single layer and bake for 20 minutes until browned and then turn over and bake for another 10 minutes. Remove from oven.

Prepare the teriyaki sauce while the vegetables are baking:
In a medium sauce pan over medium heat, whisk together the tamari, maple syrup, mirin, water, garlic powder and onion powder. When the sauce begins to boil, add the cornstarch and water mixture. Turn down the heat to low and let simmer for about 5 minutes until the sauce thickens.

Put it all together:
Add the baked cauliflower and zucchini to the teriyaki sauce and stir until everything is coated and the sauce becomes thicker, about 5 minutes. Garnish with sesame seeds and serve over your favorite rice or add as a side dish.