In this recipe:
Korean-Inspired Cauliflower Noodle Bowl
A dinner favourite so good you’ll be searching the fridge for leftovers. The combination of spicy cauliflower, cooling avocado, and tangy pickled ginger with the protein packed Chickapea pasta make it a recipe that is both scrumptious and nutritious. Have different toppings on hand? Switch up the serving recommendations to suit your tastes or pantry. This bowl is fully gluten-free, vegan and very easy to make for a fast meal served any way you like it.
Korean-Inspired Cauliflower Noodle Bowl
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Course: Dinner
- Cuisine: Asian
- Servings: 2
Cauliflower Ingredients:
- 2 heads of cauliflower
- 1 cup gluten-free flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1 cup plant milk
- 2 - 2 ½ cups gluten-free bread crumbs
Sticky Korean Cauliflower Sauce Ingredients:
- 2 Tbsp gochujang paste
- 1 Tbsp tomato paste
- 1 Tbsp ketchup
- 6 tsp tamari
- 3 tsp maple syrup
- ½ cup water + 1 Tbsp, divided
- 1Tbsp gluten-free flour
Pasta Ingredients:
- 1 Package Chickapea Spaghetti
- 2 Tbsp table salt (for boiling pasta)
Drizzle Sauce Ingredients:
- 2 Tbsp gochujang paste
- 2 Tbsp apple cider vinegar
- 1 Tbsp sesame oil
- 1 Tbsp maple syrup
- 1 tsp tamari
Topping Ingredients:
- ½ red pepper, chopped
- ¼ cup pickled ginger, sliced
- 2 sheets of seaweed
- 1 avocado, sliced
- ¼ cup green onion, sliced
- 2 tsp white sesame seeds
Cauliflower Instructions:
- Preheat the oven to 425°F
- Wash and prepare the cauliflower by trimming each floret into a bit sized piece
- Make a thin batter by adding the gluten-free flour, garlic powder, onion powder, salt, black pepper and plant-based milk to a large bowl, mix well
- Pour the cauliflower florets into the batter and toss to coat
- In a shallow dish add 1/3 or the bread crumbs
- Using a sieve or your fingers, remove one piece of cauliflower at a time and roll in the bread crumbs until fully coated
- Place the breaded cauliflower floret on a parchment lined baking tray
- Continue the process of rolling each floret individually, replacing the breadcrumbs 1/3 at a time once they become too wet, until all the cauliflower is breaded and placed on the tray
- Bake for 28-30 minutes or until crispy
Sticky Korean Cauliflower Sauce Instructions:
- In a medium sized sauce pan combine gochujang paste, tomato paste, ketchup, tamari, maple syrup, and ½ cup of water over medium heat
- Whisk the ingredients to mix
- In a small bowl mix together 1 Tbsp of gluten-free flour and 1 Tbsp water,
- Pour the flour mixture into the medium sauce pan and stir to incorporate
- Warm the sauce over medium heat until it begins to thicken, roughly 4 minutes
- Once thickened, remove the sauce from the heat until cauliflower florets are done baking
- When the cauliflower is done cooking, transfer all of the florets into the pot of sticky sauce and toss well to coat
- Cover and set the florets aside while making the remainder of the noodle bowl
Pasta Instructions:
- Prepare Chickapea Spaghetti to package specifications (heat 16 cups of water in a large pot over high heat until boiling. Add pasta and 2 Tbsp of salt to the water, decrease heat to maintain a gentle boil. Stir and cook pasta for 7 minutes)
- Dain the pasta and rinse with warm water
- Transfer each diner’s portion of pasta into the bottom of their bowl
Drizzle Sauce Instructions
- While the pasta is cooking, mix together the sauce to be drizzled over the whole dish
- In a small bowl mix together gochujang paste, apple cider vinegar, tamari, sesame oil and maple syrup
- Set the sauce aside once mixed
Topping and Bowl Instructions:
- With the pasta divided into the serving bowls, spoon a generous amount of cauliflower into each bowl
- Top the bowls with red pepper, seaweed, pickled ginger and avocado
- Pour the drizzle sauce over the entire bowl as desired
- Sprinkle each serving with white sesame seed and green onion
- Serve while hot and enjoy!
Recipe Notes:
- Gochujang paste adds a spicy element to this dish, use less where called for to achieve a milder flavour
- Gochujang can be found in specialty grocery stores and through online retailers
- Any unused drizzle sauce can be stored in the fridge in a sealed container for a week
- Unused cauliflower can be stored in the fridge for 2-3 days and be eaten cold or reheated