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Teriyaki Roasted Cauliflower and Broccoli


This dish tastes kind of like a stir-fry — minus the meat or chicken, but more importantly, minus the frying, the pan to wash, and the standing over the stove!


Prepare the Teriyaki Roasted Cauliflower and Broccoli

1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and place cauliflower and broccoli on it.
2. Whisk together teriyaki, soy sauce, vinegar, oil, and garlic powder until combined. Pour mixture over vegetables and toss until evenly coated.
3. Bake for 40–50 minutes, stirring halfway through, until the vegetables are starting to brown.


Photography and Styling by Miriam Pascal Cohen