Crispy Gochujang Cauliflower Bowls
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
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