Sprouts And Cauliflower Bowl Recipe

Time40m

Serves2

jasmine rice, chili crunch oil, red cabbage, cucumber, avocado, daikon radish, carrots yum yum sauce

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Ingredients

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1
Cook Jasmine Rice
In a medium saucepan, rinse 1 cup of jasmine rice under cold water until the water runs clear. Add the rinsed rice to the saucepan with 1.5 cups of water and a pinch of salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

2
Prepare Vegetables
While the rice is cooking, wash and prepare the vegetables. Chop the red cabbage into thin strips, slice the cucumber, and julienne the daikon radish and carrots. Set them aside in separate bowls.
3
Roast Cauliflower
Preheat the oven to 425°F (220°C). Toss the cauliflower florets with 1 tablespoon of chili crunch oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast in the oven for 20-25 minutes, or until golden brown and tender, flipping halfway through.

4
Assemble the Bowl
In a serving bowl, start with a base of jasmine rice. Top with roasted cauliflower, red cabbage, cucumber slices, julienned daikon radish, and julienned carrots. Slice the avocado and place it on top of the vegetables.
5
Drizzle and Serve
Drizzle the bowl with the remaining tablespoon of chili crunch oil and add yum yum sauce to taste. Serve immediately and enjoy your Sprouts and Cauliflower Bowl!