Sweet and Spicy Roasted Cauliflower Bowls with Pickled Cucumber

Get ready for a bowl that’s bursting with flavor and completely plant-based! Tender roasted cauliflower florets are tossed in a sticky, sweet-and-spicy glaze made with apricot jam, soy glaze and a kick of sriracha. Served over a bed of jasmine rice mixed with sautéed cabbage and carrots and topped with quick-pickled cucumbers, this dish is a symphony of textures and tastes.

Perfect for a weeknight dinner, this recipe proves that vegan meals can be incredibly satisfying. The cauliflower roasts to golden perfection, then gets coated in a glossy sauce that’s both sweet and fiery. The tangy pickles cut through the richness, while the veggie-loaded rice adds a hearty base. It’s a complete meal in a bowl that will leave you feeling nourished and happy.

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Ingredients

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

5 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Halve cucumber lengthwise, then slice into ¼-inch-thick half-moons. Cut cauliflower into bite-size pieces. Trim scallions; mince whites and slice greens diagonally into ½-inch pieces. Peel and mince or grate ginger. Peel and mince or grate garlic.
2. In a small bowl, combine cucumber, vinegar, ¼ tsp sugar (½ tsp for 4 servings) and a pinch of salt. Set aside to pickle.
3. Toss cauliflower on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack until tender, 20-25 minutes.
4. Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook, stirring occasionally, until fragrant and softened, about 1 minute. Add rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
5. While rice cooks, heat a drizzle of oil in a medium pan over medium-high heat. Add scallion greens; cook until fragrant, about 1 minute. Add cabbage and carrot mix; cook, stirring occasionally, until scallions are slightly charred and veggies are tender, 3-4 minutes. Turn off heat; transfer to a plate. Wipe out pan.
6. In a second small bowl, whisk together half the cornstarch and ¼ cup cold water (all cornstarch and ½ cup cold water for 4 servings) until no lumps remain. Set aside. Heat a drizzle of oil in the same pan over medium heat. Add ginger and garlic; cook until fragrant, about 30 seconds. Stir in jam, sweet soy glaze, cornstarch mixture and as much sriracha as you like. Cook, stirring constantly, until thickened and syrupy, 2-3 minutes. Reduce heat to low. Tip: If sauce seems too thick, add water a splash at a time. When cauliflower is done roasting, add to pan with sauce; stir until thoroughly coated.
7. Stir cabbage mixture into pot with rice. Divide rice between shallow bowls. Top with saucy cauliflower and pickled cucumber (draining first). Serve.

Recipe Tips

FAQ

Can I use frozen cauliflower instead of fresh?

Yes, but thaw and pat dry thoroughly before roasting to ensure they get crispy. You may need to add a few extra minutes of roasting time.

What can I substitute for sweet soy glaze?

You can mix equal parts soy sauce and brown sugar or maple syrup as a substitute. Adjust sweetness to taste.

Is this recipe gluten-free?

The recipe as written contains wheat (from sweet soy glaze). To make it gluten-free, use tamari or coconut aminos in place of the sweet soy glaze and ensure other ingredients are certified gluten-free.