Why this fits a family on a budget
Cauliflower and brown rice are among the most budget-friendly whole foods available, keeping this colorful bowl under $1.30 per serving. The air fryer handles the cauliflower hands-free while the rice simmers, making the 40-minute total time easy to manage on a weeknight.
1. Start the brown rice first since it takes the longest: combine 1.5 cups rice with 3 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover with a lid, and cook for 30–35 minutes until all water is absorbed and the rice is tender.
2. While the rice cooks, cut the cauliflower into bite-sized florets about 1.5 inches each — try to keep them similar in size so they cook evenly. Place in a large bowl.
3. In a small bowl, whisk together the coconut aminos, maple syrup, rice vinegar, garlic powder, and cornstarch until the cornstarch is fully dissolved with no lumps visible. This is your teriyaki sauce.
4. Drizzle the olive oil and half of the teriyaki sauce over the cauliflower florets. Toss well until every piece is evenly coated — the florets should look shiny and glossy.
5. Preheat the air fryer to 400°F for 3 minutes. Arrange the cauliflower in a single layer in the air fryer basket — do not overcrowd or stack them, as this will steam rather than crisp the florets. Work in two batches if needed.
6. Air fry at 400°F for 12–14 minutes, shaking the basket at the halfway point (around 7 minutes). The cauliflower is done when the edges are dark golden brown and slightly charred, and a fork slides in easily.
7. While the cauliflower finishes cooking, microwave the frozen green peas according to package instructions, about 3–4 minutes, until heated through. Slice the cucumber into thin half-moons.
8. Pour the remaining teriyaki sauce into a small saucepan over medium heat. Stir continuously for 2–3 minutes until the sauce thickens slightly and coats the back of a spoon. Remove from heat.
9. Fluff the cooked brown rice with a fork. Divide the rice evenly among four bowls, then top each bowl with the air-fried cauliflower, peas, shredded carrots, and cucumber slices.
10. Drizzle the thickened teriyaki glaze over each bowl, sprinkle with sesame seeds, and add a few drops of sriracha if desired for heat. Serve immediately while the cauliflower is still warm and crispy.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.