Vegan Hoisin-Glazed Cauliflower Bowls

🥘 Ingredients

• black pepper
  pinch
• carrot
  1 unit
• cauliflower florets
  2 c
• cooking oil
  2 tbsp
• hoisin sauce
  2 tbsp
• jasmine rice
  1 c
• katsu sauce
  2 tbsp
• korean chili flakes
  ¼ tsp
• peas
  ½ cup
• salt
  pinch
• scallions
  2 unit
• sesame oil
  1 tsp
• sesame seeds
  1 tbsp
• sweet thai chili sauce
  2 tbsp
• veggie stock concentrate
  1 unit

🍳 Cookware

• baking sheet
• small pot
• large pan
• medium 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 ⏱️ 22 minutes .

   cauliflower florets: 2 c, cooking oil: 2 tbsp, salt: pinch, black pepper: pinch
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: 2 unit, carrot: 1 unit
3. 

   3

   Heat a drizzle of cooking oil and half the sesame oil in a small pot over medium-high heat. Add scallion whites and cook, stirring occasionally ⏱️ 2 minutes . Add jasmine rice , veggie stock concentrate , 1 cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cover and cook until rice is tender ⏱️ 16 minutes . Keep covered off heat until Step 6.

   sesame oil: 1 tsp, jasmine rice: 1 c, veggie stock concentrate: 1 unit
4. 

   4

   While rice cooks, heat a drizzle of cooking 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 ⏱️ 6 minutes . Uncover and add peas and ¼ cup water. 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: ½ cup
5. 

   5

   When cauliflower is almost done roasting, combine katsu sauce , hoisin sauce , sweet thai chili sauce , 1 tsp water, and a pinch of korean chili flakes in a medium bowl . Microwave until warmed ⏱️ 25 seconds . Taste and season with salt and pepper if needed. Transfer roasted cauliflower to bowl with sauce; toss to combine.

   katsu sauce: 2 tbsp, hoisin sauce: 2 tbsp, sweet thai chili sauce: 2 tbsp, korean chili flakes: ¼ 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