Sticky Gochujang Cauliflower Rice Bowls

 

Crispy roasted cauliflower coated in a sticky sweet-spicy gochujang glaze served over fluffy rice with crunchy vegetables and creamy avocado. Bold Korean-inspired flavors with irresistible texture in every bite.

Prep Time: 20 mins |  Cook Time: 35 mins | Total Time: 55 mins | Servings: 4

Ingredients

Crispy Cauliflower

• 1 medium cauliflower, cut into florets
• 1/2 cup flour
• 1/2 cup unsweetened soy milk
• 1 teaspoon garlic powder
• Salt and black pepper
• 1 cup panko breadcrumbs

Gochujang Sauce

• 2 tablespoons gochujang paste
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 garlic cloves, minced

Bowl Base

• 2 cups cooked jasmine rice
• 1 cup shredded carrots
• 1 cucumber, sliced
• 1 avocado, sliced
• Sesame seeds
• Green onions

Instructions

1. Preheat oven to 425°F (220°C).
2. In one bowl, whisk flour, soy milk, garlic powder, salt, and pepper into a batter.
3. Dip cauliflower florets into batter, then coat with panko breadcrumbs.
4. Arrange on a lined baking sheet and bake for 25 minutes until crispy and golden.
5. Meanwhile, whisk together gochujang paste, soy sauce, maple syrup, rice vinegar, sesame oil, and garlic.
6. Toss baked cauliflower in the sticky gochujang sauce until evenly coated.
7. Assemble bowls with rice, carrots, cucumber, avocado, and cauliflower.
8. Garnish with sesame seeds and green onions before serving.

Notes

• Air frying makes the cauliflower extra crispy.
• Add kimchi or edamame for additional flavor and protein.
• Gochujang provides sweet, spicy, and umami depth.

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