Teriyaki Cauliflower Power Bowls

1 medium head cauliflower, chopped into florets
2 Tbsp. extra-virgin olive oil
½ tsp. kosher salt
½ cup water
1 Tbsp. cornstarch
¼ cup lower-sodium tamari or soy sauce
2 Tbsp. brown sugar
1 Tbsp. minced fresh garlic
2 Tbsp. Hoisin sauce
2 Tbsp. rice vinegar
2 cups cooked farro or brown rice
1 cup frozen and thawed shelled edamame
2 cups shredded red cabbage
⅓ cup thinly sliced green onion
Optional toppings: toasted sesame seeds, sliced avocado, lime juice, sliced Fresno chiles


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