Spicy Chili Garlic Cauliflower Bowl (Printable)
Zesty chili-garlic roasted cauliflower on grains with fresh veg and a crunchy sesame topping.
# What You’ll Need:
→ Vegetables
01 - 1 large head cauliflower, cut into florets
02 - 1 red bell pepper, sliced
03 - 1 cup shredded purple cabbage
04 - 1 cup carrots, julienned
05 - 2 cups baby spinach or mixed greens
06 - 2 green onions, thinly sliced
→ Grains
07 - 2 cups cooked brown rice or quinoa
→ Chili Garlic Sauce
08 - 3 tablespoons olive oil
09 - 3 tablespoons chili paste such as sambal oelek or sriracha
10 - 2 tablespoons soy sauce or tamari
11 - 1 tablespoon maple syrup
12 - 4 garlic cloves, minced
13 - 1 teaspoon rice vinegar
14 - 1/2 teaspoon toasted sesame oil
→ Sesame Crunch
15 - 1/3 cup raw sesame seeds
16 - 1 tablespoon olive oil
17 - 1/2 teaspoon sea salt
18 - 1/2 teaspoon smoked paprika
→ Garnish
19 - 1 tablespoon toasted sesame oil, optional
20 - Fresh cilantro or parsley leaves
# How-To Steps:
01 - Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 - In a large bowl, toss cauliflower florets with olive oil, chili paste, soy sauce, maple syrup, minced garlic, rice vinegar, and sesame oil until evenly coated.
03 - Spread the coated cauliflower evenly on the prepared baking sheet. Roast for 25 to 30 minutes, tossing halfway through, until golden and crisp on the edges.
04 - While cauliflower is roasting, heat 1 tablespoon olive oil in a skillet over medium heat. Add sesame seeds, smoked paprika, and sea salt. Stir constantly for 2 to 3 minutes until golden and aromatic. Remove from heat and set aside.
05 - Divide the cooked brown rice or quinoa evenly among four serving bowls. Top each with baby spinach or mixed greens.
06 - Arrange roasted cauliflower, sliced bell pepper, shredded cabbage, julienned carrots, and sliced green onions over the greens and grains in each bowl.
07 - Sprinkle each bowl generously with sesame crunch. Drizzle with additional toasted sesame oil if desired.
08 - Garnish with fresh cilantro or parsley leaves and serve immediately.
# Expert Advice:
01 -
- The sesame crunch is so addictive you’ll want to sprinkle it on everything.
- This bowl is endlessly flexible for whatever veggies you have on hand.
02 -
- Be patient with roasting—pulling the cauliflower too soon robs you of those crispy, almost candy-like edges.
- The difference between golden and burnt sesame seeds is less than a minute; never leave the skillet unattended.
03 -
- For the crispiest cauliflower, don’t overcrowd the pan – use two trays if needed.
- A quick hit under the broiler at the end takes the edges from golden to perfectly charred.