Sweet Heat Vegan Cauli Bowls

🥘 Ingredients

• apricot jam
  2 unit
• cauliflower florets
  20 oz
• cooking oil
  5 tsp
• cornstarch
  1 tbsp
• garlic
  2 clove
• ginger
  2 thumb
• jasmine rice
  1 c
• mini cucumber
  2 unit
• pepper
• red cabbage and carrot mix
  8 oz
• rice wine vinegar
  3.333 tbsp
• salt
• scallions
  4 unit
• sriracha
  2 tsp
• sugar
  ½ tsp
• sweet soy glaze
  1/2 c

🍳 Cookware

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

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Halve mini cucumber lengthwise; slice into ¼-inch-thick half-moons. Cut cauliflower florets into bite-size pieces. Trim scallions ; mince whites and slice greens on a diagonal into ½-inch pieces. Peel and mince or grate ginger . Peel and mince or grate garlic .

   mini cucumber: 2 unit, cauliflower florets: 20 oz, scallions: 4 unit, ginger: 2 thumb, garlic: 2 clove
2. 

   2

   In a small bowl , combine cucumber, rice wine vinegar , sugar (use ¼ tsp), and a pinch of salt . Set aside to pickle.

   rice wine vinegar: 3.333 tbsp, sugar: ½ tsp, salt
3. 

   3

   Toss cauliflower on a baking sheet with a large drizzle of cooking oil , salt , and pepper . Roast on top rack until browned and tender, ⏱️ 25 minutes .

   cooking oil: 5 tsp, salt, pepper
4. 

   4

   Meanwhile, heat a drizzle of 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, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1 c
5. 

   5

   While rice cooks, heat a drizzle of oil in a medium pan over medium-high heat. Add scallion greens; cook until fragrant ⏱️ 1 minute . Add red cabbage and carrot mix ; cook until slightly charred and tender, ⏱️ 4 minutes . Turn off heat; transfer to a plate. Wipe out pan.

   red cabbage and carrot mix: 8 oz
6. 

   6

   In a second small bowl , combine cornstarch with a 1/4 cup cold water until no lumps remain. Set aside. Heat a drizzle of oil in the pan used for veggies over medium heat. Add ginger and garlic; cook until fragrant, ⏱️ 30 seconds . Stir in apricot jam , sweet soy glaze , the cornstarch mixture, and sriracha as desired. Cook thickened and syrupy, ⏱️ 3 minutes . Reduce heat to low. Tip: Add water a splash at a time if sauce seems too thick. When roasted, stir cauliflower into the pan until thoroughly coated.

   cornstarch: 1 tbsp, apricot jam: 2 unit, sweet soy glaze: 1/2 c, sriracha: 2 tsp
7. 

   7

   Stir the cabbage-cooked mixture into the pot with rice. Divide rice between shallow bowls; top with sauce cauliflower and pickled cucumber (draining first). Serve.