Sweet Heat Vegan Cauli Bowls
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Sweet Heat Vegan Cauli Bowls

Sweet Heat Vegan Cauli Bowls

with Cabbage-Carrot Rice & Pickled Cucumber

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!

Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

1 unit

Mini Cucumber

10 ounce

Cauliflower Florets

2 unit


1 thumb


1 clove


½ cup

Jasmine Rice

4 ounce

Red Cabbage and Carrot Mix

5 teaspoon

Rice Wine Vinegar

1 tablespoon


1 unit

Apricot Jam

4 tablespoon

Sweet Soy Glaze

(Contains Sesame, Soy, Wheat)

1 teaspoon


Not included in your delivery

5 teaspoon

Cooking Oil

¼ teaspoon





Nutrition Values

/ per serving
Calories500 kcal
Fat13 g
Saturated Fat2 g
Carbohydrate91 g
Sugar35 g
Dietary Fiber5 g
Protein8 g
Cholesterol0 mg
Sodium1200 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Baking Sheet
Small pot
Medium Pan



• 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.

Pickle Cucumber

• In a small bowl, combine cucumber, vinegar, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Set aside to pickle.

Roast Cauliflower

• Toss cauliflower on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until tender, 20-25 minutes.

Cook Rice

• 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.

Cook Veggies

• 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.

Make Sauce & Coat Cauli

• 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.

Finish & Serve

• Stir cabbage mixture into pot with rice. • Divide rice between shallow bowls. Top with saucy cauliflower and pickled cucumber (draining first). Serve.

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