Veggie Ramen Bowl with Gochujang Cauliflower
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Veggie Ramen Bowl with Gochujang Cauliflower

Veggie Ramen Bowl with Gochujang Cauliflower


Description

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).


Scale

Ingredients

Gochujang Flavored Cauliflower Bites

  • ½ a head of cauliflower, cut into 1 inch bites

Batter

  • 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

Sauce

  • 1 tbsp tahini
  • 1 tsp gochujang
  • Splash of soy sauce
  • Pinch of garlic
  • Pinch of salt
  • 3 tbsp water

Instructions

  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.

Notes

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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