This bowl includes some rice ramen that I cooked and tossed with soy sauce and sriracha and a small amount of coconut milk (no seasoning packet was used for this), edamame, spring onions, baked BBQ tempeh, and baked gochujang cauliflower bites (recipe below).
Gochujang Flavored Cauliflower Bites
- ½ a head of cauliflower, cut into 1 inch bites
- ¼ cup flour
- 1 tbsp soy sauce
- Pinch of salt
- Pinch of pepper
- ½ tsp garlic powder
- ½ tsp dry basil
- 1 tsp paprika
- ½ to ¾ cup of unsweetened almond milk
- 1 tbsp tahini
- 1 tsp gochujang
- Splash of soy sauce
- Pinch of garlic
- Pinch of salt
- 3 tbsp water
- Preheat oven to 425F.
- In a bowl combine batter ingredients and whisk together until smooth (you don’t want it to be too watery, so start with ½ cup liquid and if you need it thinner add a little bit more at a time).
- Add cauliflower to bowl and toss together to coat. Take each individual piece and shake off excess batter and place on a lined baking sheet and pop in the oven for 15-20 minutes.
- Take cauliflower out and allow to cool for a few minutes. Carefully take cauliflower and toss in sauce until coated.
- Place cauliflower back on the baking pan and place back in the oven. Allow to bake for 5 minutes and then set oven to broil for an additional 5 minutes to crisp up.
- Remove from oven and allow to cool slightly and then enjoy.
Gochujang is a really flavorful and spicy, fermented Korean red pepper paste.
Find more of Catherine’s recipes on @plantbasedrd.
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