Description
These Teriyaki Cauliflower Rice Stacks are a vibrant and delicious vegetarian meal combining fluffy seasoned rice, crispy baked teriyaki cauliflower, and creamy avocado with a hint of lime. Perfect as a light yet satisfying dinner or lunch option, these stacks layer flavors and textures beautifully while being gluten-free and dairy-free.
Ingredients
Scale
Rice Mixture
- 1 cup Dry white rice
- 2 cups Water
- 1 tablespoon Sugar
- 1 tablespoon Rice vinegar
Cauliflower Batter and Topping
- 2 cups Cauliflower florets
- 1/2 cup Flour
- 1/2 cup Unsweetened non-dairy milk
- 1/2 teaspoon White pepper
- 1/2 cup Teriyaki sauce
- 2 sprays Oil spray
- 1 tablespoon Black sesame seeds
Avocado Mixture and Garnish
- 2 large Avocados
- 1/4 cup Cilantro
- 1 lime, juiced
- 1/4 cup Spicy mayo
Instructions
- Cook the Rice: In a pot, combine dry white rice and water. Bring it to a boil over high heat, then cover and reduce the heat to low. Let the rice simmer for about 20 minutes, or until the water is absorbed and the rice is tender. Fluff the rice with a fork and gently mix in the rice vinegar and sugar until evenly incorporated to give it a subtle tangy-sweet flavor.
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and to make cleanup easier.
- Prepare the Batter: In a mixing bowl, whisk together the flour, unsweetened non-dairy milk, and white pepper to create a smooth batter. Dip each cauliflower floret into the batter, allowing any excess to drip off, then arrange them evenly spaced on the prepared baking sheet.
- Bake the Cauliflower: Place the baking sheet in the preheated oven and bake the cauliflower for 25 minutes, flipping the florets after 15 minutes to ensure even crisping. After 25 minutes, remove the tray, drizzle the teriyaki sauce over the cauliflower, and gently toss to coat. Return the cauliflower to the oven and bake for an additional 7 to 10 minutes, allowing the sauce to thicken and caramelize slightly.
- Make the Avocado Mixture: Dice the avocados and combine them in a bowl with chopped cilantro and the juice of one lime. Mix gently to combine, creating a fresh and creamy topping.
- Assemble the Stacks: Lightly spray a measuring cup with oil spray to prevent sticking. Start by layering a spoonful of the avocado mixture at the bottom, then add a layer of the prepared rice, pressing down firmly to compact the layers. Carefully release the stack onto a serving plate. Repeat this process to make four stacks.
- Finish & Serve: Top each stack with the crispy baked teriyaki cauliflower. Add a drizzle of spicy mayo on top, sprinkle extra cilantro leaves for freshness, and finish with a scattering of black sesame seeds for a nutty crunch. Serve immediately for optimal texture and flavor.
Notes
- Use a measuring cup sprayed with oil to help release the rice stacks cleanly without them falling apart.
- Make sure to flip the cauliflower at the halfway baking point for even crispness.
- The spicy mayo can be adjusted for heat or replaced with regular mayo or a vegan alternative if preferred.
- This recipe is gluten-free if you use a gluten-free flour for the batter and gluten-free teriyaki sauce.
- Let the cauliflower cool slightly before topping the stacks to maintain the structure.
