The perfect (non) takeout teriyaki rice is at your fingertips with this Collagen Teriyaki Cauli-rice. Roast riced cauliflower until lightly golden and toss with a homemade sauce filled with sesame, ginger, and tamarind paste for that traditional teriyaki flavor. No soy or MSG needed to recreate your favorite Asian flavors. And our Collagen Peptides add healing aminos your body will thank you for. Serve it under fresh stir-fried veggies or meat.
Collagen Teriyaki Cauli-rice
Yields: 2 servings
1/2 c. filtered water
1/2 c. coconut aminos
1/4 c. sesame oil
1 tbsp. apple cider vinegar
1 tbsp. honey
1 clove garlic, minced
1 tsp. grated ginger
1 tbsp. 100% tamarind paste
2 tsp. onion flakes
1 1/2 tsp. tapioca or arrowroot starch
12 oz. riced cauliflower
1 tbsp. avocado oil
2 scoops Vital Proteins Collagen Peptides
Preheat the oven to 425F.
Stir together the water, coconut aminos, sesame oil, apple cider vinegar, honey, garlic, ginger, tamarind paste, onion flakes, and tapioca starch in a medium saucepan. Cook over medium-low heat until slightly thickened, about 10 minutes. Remove from heat and allow to cool slightly.
Toss the riced cauliflower with the avocado oil and spread onto a lined baking sheet. Bake for 20-25 minutes, tossing halfway through, or until lightly golden.
Once the sauce has cooled slightly, add it to a blender with the Collagen Peptides. Blend until smooth.
Toss the roasted cauliflower rice with about 1/4 cup of the teriyaki sauce (or more, as desired). There will be sauce leftover for topping over any meat or veggies served alongside. Store extra teriyaki sauce in the refrigerator for up to a week.