Sweet Heat Vegan Cauli Bowls
with Cabbage-Carrot Rice & Pickled Cucumber
- Sesame
- Soy
- Wheat
Saucy cauliflower is the star of this bowl, making it a perfect vegan dinner idea! Here, you’ll roast florets until crisp and golden, then coat them in a jammy, garlicky sweet-hot glaze. Nestle the saucy cauli over a steaming bowl of veggie-loaded rice with tangy pickled cukes on the side. This bowl’s got all the bold flavors you crave, without the meat: Witness the power of cauliflower!
Ingredients
1 unit
Mini Cucumber
10 ounce
Cauliflower Florets
2 unit
Scallions
1 thumb
Ginger
1 clove
Garlic
½ cup
Jasmine Rice
4 ounce
Red Cabbage and Carrot Mix
5 teaspoon
Rice Wine Vinegar
1 tablespoon
Cornstarch
1 unit
Apricot Jam
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 teaspoon
Sriracha
Not included in your delivery
5 teaspoon
Cooking Oil
¼ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve cucumber lengthwise; slice into ¼-inch-thick half-moons. Cut cauliflower 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.
• In a small bowl, combine cucumber, vinegar, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Set aside to pickle.
• Toss cauliflower on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until tender, 20-25 minutes.
• 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 rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• 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 cabbage and carrot mix; cook, stirring occasionally, until scallions are slightly charred and veggies are tender, 3-4 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• In a second small bowl, whisk together half the cornstarch and ¼ cup cold water (all the cornstarch and ½ cup cold water for 4 servings) until no lumps remain. Set aside. • Heat a drizzle of oil in pan used for veggies over medium heat. Add ginger and garlic; cook until fragrant, 30 seconds. • Stir in jam, sweet soy glaze, cornstarch mixture, and as much Sriracha as you like. Cook, stirring constantly, until thickened and syrupy, 2-3 minutes. Reduce heat to low. TIP: Add water a splash at a time if sauce seems too thick. • When cauliflower is done roasting, add to pan with sauce; stir until thoroughly coated.
• Stir cabbage mixture into pot with rice. • Divide rice between shallow bowls. Top with saucy cauliflower and pickled cucumber (draining first). Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet-and-spicy sauce, though some found it overly sweet; the pickled cucumbers added a nice tangy contrast.
- Ease of prep: Several noted multiple steps and dishes required, but most found it manageable and worth the effort.
- Suggestions: Consider adding protein like tofu or chickpeas; increase cauliflower quantity and reduce sauce for better balance.
- Portions: Many felt servings were too small, especially for a meatless meal; doubling the cauliflower would help.
- Texture: Some wanted more crunch; try adding nuts, crispy noodles, or serving the slaw cold for variety.
Reviews from our home cooks
Cooking the cauliflower in the oven worked great. I liked the red cabbage and carrot mixture. It added nice texture to the meal. Ginger is always delicious, and I love the green onions too. I liked learning how to cook a really delicious vegetarian meal. It was filling and tasty without meat, which is healthier. The sauce on the cauliflower was a bit much, very sweet. I also loved the cucumber with vinegar mix. Overall, this is one of my favorite meals from Hello Fresh that I've ever had. Please return!
Sweet Heat is right! This was great, I really enjoyed it and will make it again. Loved the cabbage carrot being incorporated into the rice! That was a surprising twist that tasted great. I would however recommend doubling the cauliflower. It was not enough food. I ate both portions back to back and was still hungry. More cauliflower would have been good and also perhaps a vegan eggroll to enjoy with the dish.
We added sautéed chicken and the Sweet Heat Vegan Cauliflower Bowls were satisfying, delicious, easy to put together. The cucumber added a nice flavor variety.
I altered the recipe and did not cook the coleslaw, instead I put it in with the cucumbers - it gave a nice crunch to the meal. I also added chicken to the cauliflower and it was delicious. A new favorite.
Very tasty, umami-rich meal. Just enough heat. Wished there was more cauliflower, but we both thoroughly enjoyed the meal. Very colorful too!
Quick, easy and delicious!! Sodium a little high in this dish. Also left out the sugar in the pickled cucumbers and it was still delicious. Will def order again.
Loved that this recipe was vegan! The flavors were all really good together. Will be adding this one to favorites.
Unique take in a veggie bowl with a lot of flavor. I like the use of the coleslaw and carrot to bulk up the rice.
I've made multiple meals with the cabbage and carrot mix, and rarely does it look appetizing. For this recipe, it was watery and clumped together. Thankfully it tasted alright, but it seems like it doesn't travel well and I'm always nervous when I get a recipe with that kit of ingredients. Maybe something to look into.
Don't cut the cauliflower in too small of pieces or over cook the cauliflower it will soften up when you put it in the sauce. Great meal
