Description
This Gochujang Cauliflower Bowl features crispy air fryer cauliflower tossed in a sweet and spicy Korean-inspired sauce, served over fluffy white rice with crunchy cabbage slaw, tender edamame, creamy avocado, and sesame seeds. A colorful, satisfying plant-based meal ready in just 25 minutes.
Ingredients
1 cup cauliflower florets
1 cup cassava flour, gluten-free flour, or all-purpose flour
3/4–1 cup water
1 tsp garlic powder
2 tbsp rice vinegar, for the cabbage slaw
1/2 tsp salt
1/2 tsp black pepper
1/3 cup salted edamame, cooked
1/2 cup cooked white rice
1/2 cup shredded green cabbage
1/2 cup avocado
1 tbsp sesame seeds
Gochujang Sauce:
2–3 tbsp gochujang paste
1½ tbsp rice vinegar
1 tbsp sesame oil
1 tbsp maple syrup
Instructions
- Prepare the cauliflower batter: In a mixing bowl, whisk together the flour, garlic powder, and 3/4 cup water until smooth. Gradually add more water as needed to create a batter thick enough to coat the cauliflower without dripping excessively.
- Coat the cauliflower: Add the cauliflower florets to the batter and toss until every piece is evenly coated.
- Air fry the cauliflower: Preheat the air fryer to 400°F (200°C). Arrange the battered cauliflower in a single layer in the air fryer basket, leaving space between the florets. Air fry for approximately 10 minutes, flipping halfway through, until the coating is cooked and lightly crispy. Work in batches if necessary.
- Prepare the gochujang sauce: While the cauliflower cooks, whisk together the gochujang paste, 1½ tablespoons rice vinegar, sesame oil, and maple syrup in a small bowl until smooth and well combined.
- Coat the crispy cauliflower: Transfer the cooked cauliflower to a clean bowl. Pour the gochujang sauce over the florets and gently toss until evenly coated.
- Make the cabbage slaw: In a separate bowl, combine the shredded green cabbage, 2 tablespoons rice vinegar, salt, and black pepper. Toss thoroughly and let sit for a few minutes to absorb the seasoning.
- Assemble the bowl: Add the cooked white rice to the bottom of a serving bowl. Arrange the seasoned cabbage, cooked edamame, and avocado over the rice.
- Add the cauliflower: Place the gochujang-coated cauliflower over the rice and vegetables, distributing any remaining sauce evenly.
- Garnish and serve: Sprinkle sesame seeds over the bowl and serve immediately while the cauliflower is warm and crispy.
Notes
Adjust the spice level: Use 2 tablespoons of gochujang for a milder bowl or 3 tablespoons for extra heat. Add red pepper flakes for an even spicier version.
Make it milder: Reduce the gochujang paste and add a little extra maple syrup to balance the heat.
Gluten-free option: Use cassava flour or certified gluten-free flour and choose certified gluten-free gochujang, since some brands contain wheat.
Vegan option: Choose a vegan-friendly gochujang paste and verify that all packaged ingredients contain no animal-derived additives.
Rice substitutions: Replace white rice with brown rice, quinoa, cauliflower rice, or rice noodles.
Extra protein: Add crispy tofu, tempeh, or additional edamame for a more filling meal.
Low-carb variation: Substitute cauliflower rice or extra shredded cabbage for the white rice.
Additional toppings: Try sliced green onions, shredded carrots, cucumber, radishes, extra sesame seeds, or a drizzle of sesame oil.
Oven method: Bake the battered cauliflower at 425°F (220°C) for approximately 20–25 minutes, flipping halfway through, until cooked and crispy.
Frozen cauliflower: Thaw completely and pat dry before coating with batter to reduce excess moisture.
Keep cauliflower crispy: Avoid overcrowding the air fryer basket and toss the cauliflower with the gochujang sauce only after cooking.
Meal prep: Prepare the rice, cabbage slaw, edamame, and sauce ahead of time. Air fry the cauliflower shortly before serving for the best texture.
Refrigeration: Store leftover cauliflower, rice, cabbage, and edamame separately in airtight containers in the refrigerator for up to 3–4 days. Refrigerate cooked rice promptly. Slice avocado fresh before serving.
Sauce storage: Refrigerate unused gochujang sauce in a sealed container for up to 4–5 days if it has not contacted raw ingredients. Stir before using.
Reheating cauliflower: Reheat in the air fryer at 350°F (175°C) for approximately 4–6 minutes, or until thoroughly heated.
Reheating rice: Microwave refrigerated rice with a small splash of water until steaming hot throughout.
Freezing: Freeze cooked cauliflower separately for up to 2 months for best quality. Freezing the fully assembled bowl is not recommended because cabbage and avocado lose their texture.
Timing: The 25-minute preparation time assumes the rice and edamame are already cooked. Allow additional time if preparing them from scratch or cooking cauliflower in multiple batches.
Nutrition: Nutritional values are approximate per bowl, assuming all the listed batter ingredients are consumed, 2 tablespoons of gochujang, and standard all-purpose flour. Actual values may be lower if batter remains unused and will vary with ingredient brands and substitutions.
Nutrition
- Serving Size: 1 generous bowl
- Calories: 1050 kcal
- Sugar: 27 g
- Sodium: 2400 mg
- Fat: 39 g
- Saturated Fat: 6 g
- Unsaturated Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 157 g
- Fiber: 16 g
- Protein: 24 g
- Cholesterol: 0 mg
