Spicy Chili Crisp Cauliflower Bowl (Printable)
Roasted cauliflower in spicy chili crisp over grains, with cabbage, edamame, avocado and sesame for crunch.
# What You’ll Need:
→ Roasted Cauliflower
01 - 1 large head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - 2 tablespoons chili crisp (store-bought or homemade)
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon black pepper
→ Bowl Base
06 - 2 cups cooked brown rice or quinoa
07 - 1 cup shredded purple cabbage
08 - 1 cup shredded carrots
09 - 1 cup steamed edamame, shelled
10 - 1 avocado, sliced
→ Garnishes
11 - 2 tablespoons toasted sesame seeds
12 - 2 green onions, thinly sliced
13 - 1 tablespoon fresh cilantro, chopped (optional)
14 - Lime wedges, for serving
→ Dressing
15 - 2 tablespoons soy sauce or tamari
16 - 1 tablespoon rice vinegar
17 - 1 tablespoon toasted sesame oil
18 - 1 teaspoon maple syrup or honey
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss cauliflower florets with olive oil, chili crisp, sea salt, and black pepper until evenly coated.
03 - Spread cauliflower in a single layer on the prepared baking sheet. Roast for 25–30 minutes, flipping once halfway through, until golden brown with crispy edges.
04 - While the cauliflower roasts, prepare brown rice or quinoa according to package directions if not already cooked.
05 - In a small bowl, whisk together soy sauce (or tamari), rice vinegar, toasted sesame oil, and maple syrup until smooth.
06 - Shred the purple cabbage and carrots. Steam the edamame until tender. Slice the avocado just before assembly to prevent browning.
07 - Divide the cooked grain among four bowls. Arrange roasted cauliflower, shredded cabbage, carrots, edamame, and sliced avocado over each portion.
08 - Drizzle dressing over each bowl. Garnish with toasted sesame seeds, sliced green onions, and chopped cilantro. Serve with lime wedges on the side.
# Expert Advice:
01 -
- The chili crisp does all the heavy lifting, so you get restaurant level flavor with almost zero technique required.
- Everything cooks or assembles in under an hour, which means weeknight dinners feel special without the exhaustion.
02 -
- Crowding the baking sheet is the fastest way to steam your cauliflower instead of roasting it, so use two sheets if necessary and give those florets room to breathe.
- Chili crisp brands vary wildly in heat level and texture, so taste yours before committing to the full amount and adjust accordingly.
03 -
- Toast sesame seeds in a dry skillet over medium heat for about two minutes, shaking the pan constantly, until they turn fragrant and just barely golden.
- Let the cauliflower rest for a minute after roasting before adding it to the bowl so it stays crisp instead of getting soggy from the steam.