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Teriyaki Cauliflower

Updated: Nov 23, 2020

Crispy cauliflower bites covered in a delicious homemade Teriyaki sauce is always a crowd pleaser. It's one of those recipes that wins over the toughest food critics. I've made it time and time again and it is probably the most requested recipe among my family and friends. It's perfect alone or with a side of rice and veggies.

I make this dish all the time. In fact I taught a speed cooking class where I had to cook for over 100 non vegan people in a day. I used this recipe and almost every person said the same thing "Omg that tastes like chicken!" Although it is not chicken I learned that the when you fry things the same way you would fry meat it really tricks the mind and taste buds.

This recipe is great if you want something super fun and tasty that will pease everyone. Even those that don't like cauliflower.

Here's a few cooking tips:

Make the sauce first - Whenever you fry something and want to put a sauce on it you need to make sure to make the sauce first and give it a little time to cool down. If you pour hot sauce on hot food it will become soggy and the batter will get kind of mushy.

Don't overcrowd the pan: - Whenever you fry something you need to make sure there is plenty of room in the pan. The more food you add to the pan the lower the temperature will become. This will create soggy food so make sure to give everything room.

Oil matters - I never deep fry anything but I do pan fry from time to time. It's important to use an oil with a high smoke point. Using vegetable oil or avocado oil are my top choices.

Cook Time: 30 Minutes

Makes about 4 servings


Teriyaki Sauce

  • 1/2 cup of soy sauce

  • 1 cup of cold water

  • 3/4 cup of light brown sugar (I know it's a lot but we're making a lot of sauce)

  • 1 tbs of corn starch

  • 1 tbs of fresh ginger minced or grated

  • 1 tbs of fresh garlic minced

The Cauliflower

  • 1 medium cauliflower broken into about 1-1/2-2 inches size pieces.

  • oil for cooking - I use avocado oil

  • 2 scallions chopped

The Wet Batter

  • 1/2 cup of all purpose flour

  • 1/2 tsp of onion powder

  • 1/2 tsp of garlic powder

  • 1 cup of water

The Dry Batter

  • 1 cup of all purpose flour

  • 1 tbs of garlic powder

  • 1 tbs of onion powder

  • 1 tsp of salt


  1. First combine all of the ingredients for the teriyaki sauce in a medium size sauce pot and whisk until combined.

  2. Place the pot over medium heat and bring the sauce to a simmer for about 8 minutes while whisking constantly.

  3. Once the sauce begins to bubble and become foamy remove it from the heat and allow it to cool. Note that the sauce will become thicker as it cools.

  4. Now begin to prepare the cauliflower.

  5. In a shallow bowl combine all of the dry batter ingredients. Mix well and set aside.

  6. In an additional bowl combine all of the wet batter ingredients.

  7. Now take the cauliflower bites and place each one into the wet batter making sure its thoroughly coated and immediately place it into the dry batter making sure it is completely coated.

  8. Place the coated cauliflower onto a dish until ready to use.

  9. Place a large skillet over medium heat and carefully add in enough oil to fill the pan about 1/2 an inch deep.

  10. Once the oil is hot carefully add in the cauliflower making sure NOT TO OVERCROWD THE PAN! You will need to cook them in batches.

  11. Cook the cauliflower for 2-3 minutes on each side or until golden brown.

  12. Drain the cauliflower on a paper towel and add a pinch of salt to taste if necessary.

  13. Once the cauliflower is done add it to a bowl and add in your desired amount of sauce and scallions.

Making the sauce from scratch makes all the difference in the world. It's incredibly easy and delicious. You can store any leftovers in a jar in your fridge for months.

Viola!!!!!The finished product.

Think you'll try this recipe? If you do, leave a comment below or snap a pic and tag me at @bevegan__ on Instagram or on Facebook and let me know what you think. Liking posts, leaving comments and sharing my content is super helpful and I always appreciate the support. Plus I really love seeing your recipe recreations.

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Hey I'm Shantelle!


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