Vegan Hoisin-Glazed Cauliflower Bowls

🥘 Ingredients

• Korean chili flakes
  1 tsp
• black pepper
• carrot
  18 oz
• cauliflower florets
  20 oz
• cooking oil
  4 tsp
• hoisin sauce
  4 tbsp
• jasmine rice
  1 c
• katsu sauce
  1/2 c
• peas
  8 oz
• salt
• scallions
  4 unit
• sesame oil
  1 tbsp
• sesame seeds
  1 tbsp
• sweet Thai chili sauce
  2 oz
• veggie stock concentrate
  2 unit
• water
  1.021 c, ¼ cup

🍳 Cookware

• baking sheet
• small pot
• large pan
• medium microwave-safe bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim cauliflower florets into bite-size pieces. Toss cauliflower on a baking sheet with a large drizzle of cooking oil , salt , and black pepper . Roast on top rack until tender ⏱️ 25 minutes .

   cauliflower florets: 20 oz, cooking oil: 4 tsp, salt, black pepper
2. 

   2

   Meanwhile, trim and thinly slice scallions , separating whites from greens. Trim, peel, and quarter carrot lengthwise; thinly slice crosswise into quarter-moons.

   scallions: 4 unit, carrot: 18 oz
3. 

   3

   Heat a drizzle of oil and half the sesame oil in a small pot (use all the sesame oil and a medium pot for 4 servings) over medium-high heat. Add scallion whites and cook, stirring occasionally, ⏱️ 2 minutes . Add jasmine rice , veggie stock concentrate , water (2 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cover and cook until rice is tender ⏱️ 18 minutes . Keep covered off heat until Step 6.

   sesame oil: 1 tbsp, jasmine rice: 1 c, veggie stock concentrate: 2 unit, water: 1 c
4. 

   4

   While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add carrots and a pinch of salt; stir to combine. Cover and cook, stirring occasionally, until lightly browned and almost cooked through ⏱️ 7 minutes . Uncover and add peas and water (½ cup for 4 servings). Cook until carrots and peas are tender and water has completely evaporated ⏱️ 2 minutes . Taste and season with salt and pepper. Transfer to a plate.

   peas: 8 oz, water: ¼ cup
5. 

   5

   When cauliflower is almost done roasting, combine katsu sauce , hoisin sauce , sweet Thai chili sauce , water (2 tsp for 4 servings), and a pinch of Korean chili flakes in a medium microwave-safe bowl . Microwave until warmed ⏱️ 30 seconds . Taste and season with salt and pepper if needed. Transfer roasted cauliflower to bowl with sauce; toss to combine.

   katsu sauce: 1/2 c, hoisin sauce: 4 tbsp, sweet Thai chili sauce: 2 oz, water: 1 tsp, Korean chili flakes: 1 tsp
6. 

   6

   To pot with rice, add carrots and peas and half the scallion greens. Stir to combine; taste and season with salt and pepper if needed. Divide rice between shallow bowls and top with glazed cauliflower. Sprinkle with sesame seeds and remaining scallion greens. Serve.

   sesame seeds: 1 tbsp