Veggie Ramen Bowl with Gochujang Cauliflower


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Veggie Ramen Bowl with Gochujang Cauliflower

Veggie Ramen Bowl with Gochujang Cauliflower


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


  1. Preheat oven to 425F. 
  2. 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). 
  3. 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. 
  4. Take cauliflower out and allow to cool for a few minutes. Carefully take cauliflower and toss in sauce until coated. 
  5. 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. 
  6. 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.

Looking for more veggie ramen recipes? We’ve got you covered.



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