Teriyaki Cauliflower Rice Stacks
These Teriyaki Cauliflower Rice Stacks are layered with sticky rice, seasoned avocado and roasted cauliflower coated in teriyaki sauce.
I am obsessed with these rice stacks. They give me sushi vibes with the sticky rice, avocado & spicy mayo. But the roasted cauliflower is the best touch – it is crispy, saucy and totally delicious. You are going to love these stacks for a fun dinner at home or a party side!
How to Make the Teriyaki Cauliflower
To make the cauliflower, start by cutting the head into florets. You don’t want them to be super tiny, but also not super big. The perfect bite size.
The batter is a mix of flour, non-dairy milk and white pepper. You want the batter to have the consistency of pancake batter – not too thin, but not too thick. Add more non-dairy milk as needed until it has the right consistency.
Dip each piece of cauliflower in the batter and allow the excess batter to drip off. Place the coated pieces on a parchment-lined baking sheet and bake for 25 minutes, flipping after 15.
Take the baking sheet out of the oven and toss the cauliflower with pre-made teriyaki sauce. Bake for 5 more minutes, give it another toss, and bake for 2-5 more minutes. Just be sure to keep an eye on it the last couple minutes so the sauce doesn’t burn.
How to Assemble
To make the stacks, lightly grease a 1/2 cup measuring cup. Add an even layer of avocado chunks to the bottom and top with room temperature sticky rice. Take a knife and run it along the edge of the measuring cup. Flip the cup over on the plate or serving platter you’re going to use and gently tap until everything pops out – the avocado will be on top.
Repeat this process with the rest of the ingredients. Top each stack with the teriyaki cauliflower – I like to add about 2 pieces to each one.
Drizzle the stacks with spicy mayo (see recipe notes), fresh cilantro and sesame seeds. These are best served right away while the cauliflower is still crispy, but also taste good at room temp.
These are so fun to make and feel fancy without too much fuss!
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Did you Make this Recipe?
If you made these Teriyaki Cauliflower Rice Stacks I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Teriyaki Cauliflower Rice Stacks
FOR THE TERIYAKI CAULIFLOWER
- Add the rice and water to a pot and bring to a boil. Cover, lower heat and simmer until all of the liquid is absorbed (approx. 20 minutes). Combine the sugar and vinegar in a small bowl and whisk. When the rice is done cooking add the vinegar mixture and fluff with a fork. Set aside to cool.
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Combine the flour, milk & white pepper in a bowl and mix to combine. Add more milk as needed – it should be the same consistency as pancake batter. Dip the cauliflower in the batter, letting the excess drip off. Place the coated florets on the baking sheet. Bake for 25 minutes, flipping after 15. Pour the teriyaki sauce over the cauliflower and toss to combine. Bake for 5 more minutes. Toss again & bake for another 2-5 minutes – being sure to keep an eye on it so the sauce doesn't burn. Remove from the oven.
- While the cauliflower is cooking, combine the avocado, cilantro & lime juice in a bowl. Set aside.
- To assemble, spray a 1/2 cup measuring cup with a light coating of oil. Add an even layer of avocado to the bottom of the cup. Fill the remainder of the cup with rice and press it down. Run a knife along the edge of the measuring cup. Flip the measuring cup over a plate/platter and tap until the stack comes out. Repeat with the remaining ingredients. Top the stacks with cauliflower pieces, a drizzle of spicy mayo, cilantro and sesame seeds.