Dairy Free Honey-Garlic Cauliflower Bibimbap with Crisp Vegetables
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups short-grain white rice
- 2 ¼ cups water
- ½ tsp salt
For the cauliflower
- 1 medium head cauliflower (about 1 ½ lb), cut into small florets
- 3 tbsp honey
- 4 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp neutral oil (such as canola or vegetable oil)
- ¼ tsp red pepper flakes
For the gochujang sauce
- 2 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp fresh ginger, grated
For the vegetables
- 2 medium carrots, julienned or cut into thin matchsticks
- 2 cups baby spinach
- 1 medium zucchini, cut into thin half-moons
- 1 cup bean sprouts
- 2 tsp sesame oil, divided
- 1 tsp soy sauce
- salt and pepper, to taste
For the eggs
- 4 large eggs
- 1 tbsp neutral oil (such as canola or vegetable oil)
For serving
- 2 tsp sesame seeds
- 3 scallions, thinly sliced (green parts only)
- 1 tsp toasted sesame oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Combine the honey, minced garlic, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp neutral oil, and red pepper flakes in a large bowl and whisk until smooth. Add the cauliflower florets and toss until evenly coated.
- 2
Spread the cauliflower in a single layer on a large rimmed baking sheet. Roast for 25–30 minutes, flipping once halfway through, until the florets are deeply golden at the edges and tender when pierced with a fork. Watch the last 5 minutes closely — the honey glaze can darken quickly.
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