Recipe: Soy Chili Cauliflower Grain Bowls

Last updated: January 30, 2024, at 3:24 p.m. PT

Originally published: January 30, 2024, at 2:52 p.m. PT



  • 1 head cauliflower, cut into florets
  • 1 teaspoon avocado oil
  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons cornstarch
  • ½ cup water
  • ¼ cup tamari or soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon grated ginger
  • 1 tablespoon sesame oil
  • 2 garlic cloves, minced
  • 1 pinch crushed red pepper flakes
  • 2 tablespoons avocado oil
  • 4 green onions, chopped
  • 1 red chili, finely sliced
  • 3 tablespoons sesame seeds
  • Cooked brown rice or quinoa to serve


  1. Preheat oven to 400 degrees and line a sheet pan with parchment paper. Toss cauliflower with avocado oil and tamari and roast for 20 minutes, stirring halfway.
  2. Meanwhile, mix the cornstarch and water in a small bowl and set aside.
  3. In a small pot, whisk the tamari, vinegar, honey, ginger, sesame oil, garlic, and red pepper flakes and bring to a boil.
  4. Add cornstarch slurry, whisking constantly for about 30 seconds until thickened. Remove from the heat and set aside.
  5. Heat remaining avocado oil in a large skillet and add the green onions, chili, and sesame seeds, roasted cauliflower and tamari honey sauce.
  6. Saute until combined for another few minutes and serve over brown rice.