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+ servings
Teriyaki Cauliflower Stir Fry
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
A quick and easy Stir Fry using baked Cauliflower, Frozen Vegetables, and a homemade Teriyaki Sauce that comes together in minutes! Better than takeout!
Course: Main
Cuisine: Asian
Servings: 4 -6 Servings
Author: Chuck Underwood
  • 1/4 cup Low Sodium Soy Sauce
  • 1 cup Water
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Chile Garlic Paste (optional)
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Chinese 5 Spice Powder
  • 5 Tbls Brown Sugar (packed)
  • 1 Tbls Maple Syrup
  • 2 Tbls Corn Starch
  • 1/4 cup Cold Water
Baked Cauliflower Bites
  • 1 head Cauliflower
  • 1 cup Flour
  • 1 cup Unsweetened Almond Milk
  • 1/2 cup Panko Bread Crumbs (optional)
  • 2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Ground Pepper
  • 1/4 tsp Salt
Stir Fry
  • 12 oz Bag Steamfresh Frozen Veggies Broccoli, Carrots, Water Chestnuts
  • 8 oz White Button Mushrooms
  • The Baked Cauliflower Bites
  • The Sauce
  • Chopped Green Onions for garnish
Cauliflower Bites
  1. Preheat oven to 375 degrees
  2. Mix the flour and water for the batter and add the spices
  3. Dip Cauliflower into batter and lay on parchment lined cookie sheet
  4. Sprinkle with Panko Bread crumbs if desired (optional but makes them crunchy)
  5. Bake for 45 minutes or until browned
Prepare the Sauce
  1. Mix all sauce ingredients together in a medium sauce pan except corn starch and water
  2. Once sauce begins to simmer, make a slurry of corn starch and water and add to sauce to thicken
Stir Fry
  1. Stir Fry Mushrooms in a couple splashes of Soy Sauce until softened and liquid if released
  2. Add frozen veggies and cabbage and stir fry until crisp tender
  3. Add Cauliflower and Sauce and stir well until evenly coated
  4. Serve over rice