Spiced Baked Cauliflower and Pumpkin with Teriyaki Chicken. A lovely recipe using teriyaki chicken, baked, spiced cauliflower and pumpkin served in lettuce wraps. Great as an appetizer of main meal
This is a lovely flexible recipe which you can make for parties, or serve as a main meal. Easy to make and the flavors are delicious!
We've added seasoning recipes for the pumpkin and cauliflower so you have different flavors, and also a recipe for homemade teriyaki sauce for the chicken. So it's all made from scratch.
You can use these different flavorings to make other recipes too, for example, you could marinate the chicken (or pork) using the teriyaki recipe and add to some delicious fried noodles, or the cauliflower or pumpkin seasonings to our easy oven fries recipe.
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The tastiest way to serve this teriyaki chicken is in lettuce parcels. Simply add a spoonful of the chicken, along with the pumpkin and cauliflower to a lettuce leaf and wrap. You need to use iceberg or cos lettuce as their leaves are stronger and will be able to hold the filling.
If you enjoy making food using lettuce leaves, try our Cantonese Yuk Sung recipe. It's so popular!
Recipe by Adelenne Lee
Prep Time
10 minutes
Cook Time
30 minutes
Yield
2- 4 portions
Ingredients
1 Cauliflower
¼ Small Pumpkin, or any squash, e.g butternut
1 Chicken Breast or 2 Boneless Chicken thighs, cubed.
Lettuce leaves (if serving in lettuce parcels)
Mix For the Cauliflower
2 - 3 teaspoons Cajun Spice
2- 3 Tablespoons Olive Oil
salt and pepper
Mix For the Pumpkin
1 teaspoon Paprika
½ - 1 teaspoon Chili Flakes (to your taste)
2 - 3 Tablespoons Olive Oil
salt and pepper
Sauce for the Teriyaki Chicken
2 cloves garlic, minced
½ cup low sodium soy sauce
¼ cup water
2 tbs rice vinegar
¼ cup dark brown sugar
2 tbs cornstarch
Instructions
1. Cut the cauliflower in to small florets. Cut the pumpkin in to wedges. Try and keep them all a similar size so they cook evenly.
2. Place the cauliflower on a baking tray and add the seasonings and olive oil. Mix (easiest to use your hands) so everything is nicely coated.
Do the same for the pumpkin wedges in a separate pan.
3. Place in a pre heated oven at 425 F or 220 C and bake. The cauliflower should be ready after 20 minutes and the pumpkin ready after about 30 minutes.
4. For the chicken:
In a bowl, add all the sauce ingredients and mix.
5. In a fry pan, add the chicken to a drop of olive oil and fry until cooked and golden. Then pour in the sauce and stir, making sure you coat the chicken. When the sauce starts to bubble, it is ready. The sauce will have also thickened.
6. Allow the chicken to cool then assemble the lettuce parcels by adding some chicken, cauliflower and pumpkin pieces and enjoy!
Recipe Card
Teriyaki Chicken and Spiced Cauliflower
A lovely recipe using teriyaki chicken, baked, spiced cauliflower and pumpkin served in lettuce wraps. Great as an appetizer of main meal
Ingredients
- 1 Cauliflower
- ¼ g Small Pumpkin, or any squash, e. butternut
- 1 Chicken Breast or 2 Boneless Chicken thighs, cubed.
- leaves Lettuce, if serving in lettuce parcels
Mix For the Cauliflower:
- 2 - 3 teaspoons Cajun Spice
- 2- 3 Tablespoons Olive Oil
- salt and pepper
Mix For the Pumpkin:
- 1 teaspoon Paprika
- ½ - 1 teaspoon Chili Flakes, to your taste
- 2 - 3 Tablespoons Olive Oil
- salt and pepper
Sauce for the Teriyaki Chicken
- 2 cloves garlic, minced
- ½ cup low sodium soy sauce
- ¼ cup water
- 2 tbs rice vinegar
- ¼ cup dark brown sugar
- 2 tbs cornstarch
Instructions
- Cut the cauliflower in to small florets. Cut the pumpkin in to wedges. Try and keep them all a similar size so they cook evenly.
- Place the cauliflower on a baking tray and add the seasonings and olive oil. Mix (easiest to use your hands) so everything is nicely coated.
- Do the same for the pumpkin wedges in a separate pan.
- Place in a pre heated oven at 425 F or 220 C and bake. The cauliflower should be ready after 20 minutes and the pumpkin ready after about 30 minutes.
For the chicken:
- In a bowl, add all the sauce ingredients and mix.
- In a fry pan, add the chicken to a drop of olive oil and fry until cooked and golden. Then pour in the sauce and stir, making sure you coat the chicken. When the sauce starts to bubble, it is ready. The sauce will have also thickened.
- Allow the chicken to cool then assemble the lettuce parcels by adding some chicken, cauliflour and pumpkin pieces and enjoy!
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 459Total Fat: 27gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 94mgSodium: 2258mgCarbohydrates: 27gFiber: 5gSugar: 16gProtein: 30g
Nutrition information isn’t always accurate
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