Teriyaki Cauliflower Burgers

For Dinner | Serves 2


Asian Slaw Ingredients:

2 cups of packaged of coleslaw mix, or 1 cup of green cabbage mixed with 1 cup of shredded carrot

2 tbsp Naked Coconuts Soyless Sauce

2 tbsp rice vinegar

1 tbsp sesame oil

1 tsp lime juice

1 clove of garlic, minced

1 tsp fresh ginger, grated

1 tbsp sesame seeds, roasted


Teriyaki Burger Ingredients:

1 head of cauliflower*

½ cup Naked Coconuts Sesame Garlic Teriyaki Sauce

2 gluten-free, or whole wheat buns

2 tbsp Naked Coconuts Sesame Garlic Teriyaki Sauce

½ avocado, thinly sliced

¼ cup crushed cashews


  1. Preheat oven to 425 degrees F
  2. To make the slaw, add the coleslaw mix (or cabbage and carrots) to a medium bowl and add the remainder of the sauce ingredients. Toss to combine and place in the fridge while you prepare the rest of the meal. 
  3. Wash cauliflower and remove the larger leaves from the bottom, retaining as much as the core as possible (it helps keep the cauliflower together when cooking).
  4. Cut the cauliflower down the middle, then cut two 1” steaks on either side.
  5. Add ½ cup of Teriyaki Sauce to a shallow dish and place each piece of cauliflower in the sauce, one at a time, flipping to coat the cauliflower in the sauce on all sides. Use a spoon to add sauce between the florets.
  6. Cook cauliflower on a parchment paper-lined baking sheet for 25 minutes, flipping halfway through (move them around so they sit in the sauce).
  7. To assemble, add 1 tbsp of Teriyaki Sauce to each bun, followed by one cooked “steak”, ¼ avocado, 1 cup of slaw, and ⅛ cup crushed cashews.
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