Updated: Jan 14
Anyone up for a bowl of these Baked Teriyaki Cauliflower Balls with rice?
I made these from scratch using (of course) cauliflower before baking them and then coating the balls in homemade teriyaki sauce!
You can of course cook these by baking:
Or you can also pan-fry them!
After baking or pan-frying the balls, I then went on to glazing them. Soo good and satisfying!
Get the recipe below!
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Baked Teriyaki Cauliflower Balls (with a pan-fried option!)
Makes 35 balls
1 medium head (600g) cauliflower
2 cups cooked brown rice, feel free to sub with black or red rice
1 cup breadcrumbs, or sub with more oats for gluten-free
1/2 cup instant oatmeal grits or processed oats*
1/2 tbsp + 1 tsp salt
1/2 cup teriyaki glaze (recipe below)
Canola or other neutral oil, for cooking
1/4 cup (40g) all purpose flour
1/4 cup + 2 tbsp soy milk
1 tsp canola oil or other neutral oil
2 tsp baking powder
*Note: Instead of the batter mix, feel free to make a flax 'egg' by mixing 1 tbsp flax seed meal with 3 tbsp water and leave for 10 minutes until thick for a GF option.
1/2 red bell pepper, chopped
1 red onion, chopped
*You can quickly process whole rolled oats in a food processor until they are in small bits. Do not over process them since they will turn into a flour-like consistency.
Slice or break apart the cauliflower into florets. Boil some water into a pot. Once it boils, add in the cauliflower florets. Cover the pot. Leave to cook for 4-5 minutes until they’re still crisp on the outside but cooked through when stabbed with a fork. Do not overcook since the cauliflower can turn out mushy.
Place in a strainer to drain out excess water. Leave to cool for a few minutes.
Roughly chop into very small chunks. You can also opt to quickly process the cauliflower.
Place the rice and oats in the food processor and quickly process until combined. Remove the rice and oats then transfer into a bowl. Add in the roughly chopped/processed cauliflower and salt. Add in the batter mixture or flax egg. Mix well. I find that the best way to mix everything is with my hands but you can also opt to use 2 spatulas.
If baking, heat the oven to 400F.
Shape the mixture into balls.
If baking, place the balls on a lined baking tray. I lined mine with some parchment paper. Make sure the balls don’t stick to one another. Sprinkle or brush with a little oil before baking at 400F for 35-40 minutes or until golden brown and crisp, flipping halfway through cooking.
If pan frying, head a non-stick pan with a little canola or neutral oil enough to cover the surface of the pan (see photo). Add in the balls and pan fry on each side for 3-4 minutes on medium heat until golden brown. Move around to create golden brown crusts on each side. When cooked, set aside.
Heat the same pan with a little bit of oil then sauté the chopped bell peppers and onions until cooked.
Pour over around 1/2 cup of the teriyaki glaze over the cooked balls and mix well. Add in the sautéed bell peppers and onions, if using. You can also opt to use the teriyaki glaze as a dipping sauce!
Storage tip: If you intend to cook this beforehand, you can store the balls and teriyaki glaze separately. Before eating them, you can simply heat the balls on a pan or in the oven. For the glaze, you can simply microwave it or heat it in a pan until smooth before mixing it with the balls. Note that the glaze will naturally harden and turn jelly-like when refrigerated due to the cornstarch.
Makes around 1/2 cup
1/4 cup low sodium soy sauce*
1/3 cup water
1/4 cup packed coconut sugar or other sugar of choice*
1/4 tsp fresh minced ginger
1/2 tsp fresh minced garlic
1 tbsp cornstarch + 2 tbsp room temperature water, mixed together into a slurry
Note: If using regular soy sauce, lessen to 2-3 tbsp since soy sauce can sometimes be a bit too salty. Feel free to adjust the measurements depending on your desired sweetness or saltiness.
In a bowl, mix together all the ingredients except the cornstarch and 2 tbsp water. Feel free to adjust the sugar according to desired sweetness.
Heat a small saucepan, add in the sauce mix and leave to simmer. Once it boils, pour in the cornstarch slurry and cook until the sauce starts to thicken. Turn off heat.
Note: You can store the glaze in an air-tight container and refrigerate it for up to 2 weeks. It will naturally thicken up when refrigerated but you can of course opt to heat it before use.