Sweet Heat Vegan Cauli Bowls

🥘 Ingredients

• apricot jam
  2 tbsp
• black pepper
  to taste unit
• cauliflower florets (cut into pieces)
  10 oz
• cooking oil
  1 tbsp
• cornstarch
  2 tbsp
• garlic cloves (minced)
  2 cloves
• ginger (minced)
  1 in
• jasmine rice
  ½ cup
• mini cucumber (sliced)
  1 unit
• red cabbage and carrot mix
  4 oz
• rice wine vinegar
  1 tbsp
• salt
  to taste unit
• scallions (whites minced, greens sliced)
  3 unit
• sriracha
  1 tbsp
• sugar
  ¼ tsp
• sweet soy glaze
  2 tbsp
• water
  1 c

🍳 Cookware

• small bowl
• baking sheet
• small pot
• medium pan
• small bowl

1. 

   1

   mini cucumber cauliflower florets scallions ginger garlic cloves jasmine rice red cabbage and carrot mix rice wine vinegar cornstarch apricot jam sweet soy glaze sriracha cooking oil sugar water salt black pepper

   mini cucumber: 1 unit (sliced), cauliflower florets: 10 oz (cut into pieces), scallions: 3 unit (whites minced, greens sliced), ginger: 1 in (minced), garlic cloves: 2 cloves (minced), jasmine rice: ½ cup, red cabbage and carrot mix: 4 oz, rice wine vinegar: 1 tbsp, cornstarch: 2 tbsp, apricot jam: 2 tbsp, sweet soy glaze: 2 tbsp, sriracha: 1 tbsp, cooking oil: 1 tbsp, sugar: ¼ tsp, water: 1 c, salt: to taste unit, black pepper: to taste unit
2. 

   2

   Preheat oven to 425°F. Wash and dry produce.
3. 

   3

   In a small bowl , combine cucumber, rice wine vinegar, sugar, and a pinch of salt. Set aside to pickle.
4. 

   4

   Toss cauliflower on a baking sheet with a drizzle of cooking oil, salt, and black pepper. Roast on the top rack until tender ⏱️ 20 minutes .
5. 

   5

   Meanwhile, heat a drizzle of cooking oil in a small pot over medium-high heat. Add scallion whites and cook, stirring occasionally, until fragrant and softened ⏱️ 1 minute . Add jasmine rice, ¾ cup water, and a pinch of salt. Bring to a boil, cover, and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready.
6. 

   6

   While rice cooks, heat a drizzle of cooking oil in a medium pan over medium-high heat. Add scallion greens and cook until fragrant ⏱️ 1 minute . Add red cabbage and carrot mix and cook, stirring occasionally, until scallions are slightly charred and veggies are tender ⏱️ 3 minutes . Turn off heat, transfer to a plate, and wipe out the pan.
7. 

   7

   In a small bowl , whisk together half the cornstarch and ¼ cup cold water until smooth. Set aside. Heat a drizzle of cooking oil in the wiped pan over medium heat. Add ginger and garlic, cooking until fragrant ⏱️ 30 seconds . Stir in apricot jam, sweet soy glaze, cornstarch mixture, and sriracha. Cook, stirring constantly, until thickened and syrupy ⏱️ 2 minutes . Reduce heat to low. > TIP: Add water a splash at a time if sauce seems too thick. Add roasted cauliflower to the pan and stir until thoroughly coated.
8. 8

   Stir cabbage mixture into the pot with rice. Divide rice between bowls. Top with saucy cauliflower and drained pickled cucumber. Serve.