Crispy Gochujang Cauliflower Bowl (Printable)
Golden fried cauliflower coated in spicy gochujang, paired with pickled cucumbers and fresh veggies.
# What You’ll Need:
→ Cauliflower Coating
01 - 1 large head cauliflower, cut into bite-sized florets
02 - 3/4 cup unsweetened plant-based milk (soy or almond)
03 - 1/2 cup all-purpose flour
04 - 1/2 cup cornstarch
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 2 cups panko breadcrumbs
09 - 2 tablespoons vegetable oil (for baking)
→ Gochujang Sauce
10 - 3 tablespoons gochujang (Korean chili paste)
11 - 2 tablespoons maple syrup
12 - 1 tablespoon soy sauce
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon toasted sesame oil
15 - 2 cloves garlic, minced
16 - 1 teaspoon grated fresh ginger
→ Quick Pickled Cucumbers
17 - 1 large cucumber, thinly sliced
18 - 1/3 cup rice vinegar
19 - 1 tablespoon sugar
20 - 1/2 teaspoon salt
21 - 1 teaspoon toasted sesame seeds
→ Bowl Components
22 - 2 cups cooked jasmine or short-grain rice
23 - 1 large carrot, julienned
24 - 1 cup red cabbage, finely shredded
25 - 2 green onions, sliced
26 - Fresh cilantro, for garnish
27 - 1 tablespoon toasted sesame seeds
→ Sesame Drizzle
28 - 3 tablespoons tahini
29 - 1 tablespoon lemon juice
30 - 1 tablespoon maple syrup
31 - 2 tablespoons warm water
32 - Pinch of salt
# How-To Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper and lightly oil it.
02 - In a large bowl, whisk together plant-based milk, flour, cornstarch, garlic powder, salt, and pepper to form a smooth batter. Place panko breadcrumbs in a separate shallow dish.
03 - Dip each cauliflower floret into the batter, allowing excess to drip off, then coat with panko. Arrange on the prepared baking sheet. Drizzle or spray florets lightly with oil.
04 - Bake cauliflower for 25-30 minutes, flipping halfway, until golden brown and crisp.
05 - In a bowl, whisk rice vinegar, sugar, and salt until dissolved. Add sliced cucumbers and toss to coat. Let sit at least 20 minutes, stirring occasionally. Sprinkle with sesame seeds before serving.
06 - Whisk together gochujang, maple syrup, soy sauce, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Heat over low for 2-3 minutes until just combined and slightly thickened. Set aside.
07 - Whisk tahini, lemon juice, maple syrup, warm water, and a pinch of salt until smooth. Add more water for a thinner consistency if desired.
08 - Once cauliflower is crispy, transfer to a large bowl and toss with the gochujang sauce until well coated.
09 - Divide rice among bowls. Top with sauced cauliflower, pickled cucumbers, carrot, cabbage, and green onions. Drizzle with sesame sauce, garnish with cilantro and sesame seeds, and serve immediately.
# Expert Advice:
01 -
- The crispy cauliflower texture is basically magic without any deep frying mess
- That gochujang sauce hits every flavor note sweet spicy savory addictive
- Quick pickled cucumbers cut through the richness like a bright refreshing secret
02 -
- Don't skip flipping the cauliflower halfway through baking or you'll end up with one soggy side and one burnt side
- Let the pickled cucumbers sit for at least 20 minutes, but honestly they're even better after an hour in the fridge
- The tahini drizzle thickens as it sits, so add warm water right before serving if it needs loosening up
03 -
- Space cauliflower florets evenly on your baking sheet, overlapping creates steam and kills the crunch
- Let the coated florets sit for 5 minutes before baking, this helps the panko adhere better