Cauliflower Banh Mi Bowl

Ingredients

• Salt

  table

  1 tsp or 6g

• Chili Garlic Sauce

  Huy Fong Foods

  12 tsp or 60g

• Bragg Coconut Aminos

  30 tsp or 3kg

• Maple syrup

  2 tbsp or 40g

• Lime juice

  2 tbsp or 30g

• Cauliflower

  raw

  1 head medium or 588g

• Vegan Dressing & Spread

  Hellmann's

  4 tbsp or 56g

• Maple syrup

  1 tsp or 7g

• Sriracha

  1 tsp or 5g

• Cilantro

  raw, coriander leaves

  ½ tbsp or 0.5g

• Carrots

  raw

  ½ large or 36g

• Cucumber

  raw, with peel

  ½ cucumber or 151g

• California avocado

  raw

  1 fruit, without skin and seed or 136g

• Organic Brown Basmati Rice

  Lundberg

  ½ cup or 98g

Directions

1. To a medium mixing bowl, add chili garlic sauce, coconut aminos, maple syrup, lime juice, and oil and stir to combine. Then add cauliflower florets and toss to combine.
2. Preheat oven to 450 degrees F (232 C).
3. Saute, stirring semi-frequently, until slightly browned on the exterior. Then add most of the reserved marinade (saving a little for serving) and toss to coat. Transfer pan to the oven and bake until crispy on the outside yet tender on the inside - about 15 minutes.
4. Heat a large rimmed oven-safe skillet over medium-high heat. Once hot, use a slotted spoon to scoop the cauliflower into the pan, reserving most of the liquid in the bowl.
5. In the meantime, prepare aioli by adding vegan mayo to a small mixing bowl with maple syrup and sriracha. Stir to combine. Set in the refrigerator until serving.
6. Cut carrots into sticks, heat briefly.
7. Quick saute noodles to heat.
8. Then assemble: Add noodles to the bowl. Add the cauliflower and brush on any leftover cauliflower marinade for more flavor. Last, add vegetables and cilantro and top with aioli.