Gochujang Roasted Cauliflower Rice Bowl

Ingredients

• 1 large head Cauliflower
• 3 tbsp Gochujang Paste
• 1 tbsp Tamari
• 1 tbsp Maple Syrup
• 2 tbsp Sesame Oil
• 2 cups Jasmine Rice
• 1 whole English Cucumber
• 2 tbsp Rice Vinegar
• 1 cup Shredded Carrots
• 2 tbsp Vegan Mayonnaise
• 1 tsp Sriracha
• 1 tbsp Sesame Seeds
• 3 whole Green Onions

Instructions

1. Preheat oven to 425°F. Cook rice according to package directions. Toss cooked rice with 1 tbsp sesame oil and sesame seeds.
2. Whisk gochujang, tamari, maple syrup, and remaining sesame oil. Toss cauliflower in the sauce. Spread on a sheet pan. Roast 22–25 minutes until caramelized.
3. Quick-pickle cucumbers: toss with rice vinegar and a pinch of salt.
4. Mix vegan mayo with sriracha for the spicy mayo.
5. Assemble bowls: sesame rice, gochujang cauliflower, pickled cucumbers, shredded carrots, spicy mayo, and green onions.