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Crispy Gochujang Cauliflower Bowls

Name: Crispy Gochujang Cauliflower Bowls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean-inspired
Ingredients: 1 large cauliflower, florets; 80 g plain flour; 100 ml water; 2 tbsp cornflour; 2 tbsp gochujang; 2 tbsp maple syrup; 1 tbsp soy sauce; 1 tbsp rice vinegar; 1 cucumber, sliced; 300 g cooked rice; 2 spring onions

Crunchy cauliflower in a sticky sweet-hot glaze with rice and quick cucumber pickle.

Vegetarian Vegan (0 ratings)

Prep20 min

Cook30 min

Total50 min

Serves4

DifficultyMedium

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Crunchy cauliflower in a sticky sweet-hot glaze with rice and quick cucumber pickle. Built around everyday ingredients and a clear method, this vegetarian recipe delivers strong flavour without unnecessary complication.

Method

Heat oven to 230°C (210°C fan). Mix flour, water and cornflour; coat cauliflower and bake for 25 minutes.
Mix gochujang, maple, soy and half the vinegar.
Toss cucumber with remaining vinegar and salt.
Coat baked cauliflower in sauce and return to oven for 5 minutes.
Serve over rice with cucumber and spring onions.

💡 VeggieTip notes

Air-fry the battered florets at 200°C for 14–16 minutes.
Use tamari and gluten-free flour if needed.

Nutrition (per serving, approx.)

493kcal

12g protein

89g carbs

10g fat

9g fibre

Values are estimates and will vary with brands and portion sizes.

Tags: cauliflower gochujang rice bowl spicy

Crispy Gochujang Cauliflower Bowls

Method

💡 VeggieTip notes

Nutrition (per serving, approx.)

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