(8 Servings)


  • 2 heads cauliflower
  • 2 tbsp. soy sauce
  • 1 tbsp. corn starch
  • 1 tbsp. water
  • 1 cup low fat bottled teriyaki marinade


  1. Preheat oven to 425 degrees F.
  2. Break cauliflower into large florets, and put in a large bowl. Set aside.
  3. In a medium bowl, whisk soy sauce and brown sugar together until slightly dissolved. Mix in corn starch and water, and whisk together until corn starch dissolves. Whisk in teriyaki marinade.
  4. Pour soy-teriyaki mixture over cauliflower, and toss until well covered. Pour cauliflower onto a baking sheet, pouring any remaining marinade over the cauliflower on the pan.
  5. Roast cauliflower for about 45 until browned and the sauce is thickened.
Nutritional Facts (per serving): 75 Calories (3g Protein, 14.7g Carbs, 0.2g Fat)