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Spaghetti (6 Pack)

Spaghetti (6 Pack)

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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:

  1. Preheat the oven to 425°F
  2. Wash and prepare the cauliflower by trimming each floret into a bit sized piece
  3. 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
  4. Pour the cauliflower florets into the batter and toss to coat
  5. In a shallow dish add 1/3 or the bread crumbs
  6. Using a sieve or your fingers, remove one piece of cauliflower at a time and roll in the bread crumbs until fully coated
  7. Place the breaded cauliflower floret on a parchment lined baking tray
  8. 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
  9. Bake for 28-30 minutes or until crispy

Sticky Korean Cauliflower Sauce Instructions:

  1. In a medium sized sauce pan combine gochujang paste, tomato paste, ketchup, tamari, maple syrup, and ½ cup of water over medium heat
  2. Whisk the ingredients to mix
  3. In a small bowl mix together 1 Tbsp of gluten-free flour and 1 Tbsp water,
  4. Pour the flour mixture into the medium sauce pan and stir to incorporate
  5. Warm the sauce over medium heat until it begins to thicken, roughly 4 minutes
  6. Once thickened, remove the sauce from the heat until cauliflower florets are done baking
  7. When the cauliflower is done cooking, transfer all of the florets into the pot of sticky sauce and toss well to coat
  8. Cover and set the florets aside while making the remainder of the noodle bowl

Pasta Instructions:

  1. 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)
  2. Dain the pasta and rinse with warm water
  3. Transfer each diner’s portion of pasta into the bottom of their bowl

 Drizzle Sauce Instructions

  1. While the pasta is cooking, mix together the sauce to be drizzled over the whole dish
  2. In a small bowl mix together gochujang paste, apple cider vinegar, tamari, sesame oil and maple syrup
  3. Set the sauce aside once mixed

Topping and Bowl Instructions:

  1. With the pasta divided into the serving bowls, spoon a generous amount of cauliflower into each bowl
  2. Top the bowls with red pepper, seaweed, pickled ginger and avocado
  3. Pour the drizzle sauce over the entire bowl as desired
  4. Sprinkle each serving with white sesame seed and green onion
  5. 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