Gluten Free Teriyaki Cauliflower Bibimbap with Sesame Scallions
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups short-grain white rice
- 2 ¼ cups water
For the teriyaki cauliflower
- 1 medium head cauliflower (about 2 lb), cut into 1-inch florets
- 2 tbsp neutral oil (such as avocado or canola oil)
- ¼ tsp salt
For the teriyaki sauce
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake or dry sherry
- 1 tbsp honey
- 1 tsp cornstarch
- 1 tsp fresh ginger, finely grated
For the vegetable toppings
- 2 medium carrots, peeled and julienned
- 2 tsp sesame oil
- 2 tsp soy sauce
- 5 oz baby spinach
For the fried eggs
- 4 large eggs
- 1 tbsp neutral oil
For the sesame scallions
- 4 scallions, thinly sliced
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- ¼ tsp salt
For the gochujang sauce
- 3 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp water
For serving
- 1 tsp toasted sesame seeds, for serving (optional)
- 1 sheet nori, cut into thin strips, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Rinse the rice in a medium saucepan under cold water until the water runs mostly clear, then add 2 1/4 cups water. Bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 15 minutes until all the water is absorbed. Remove from heat and let steam, covered, for 10 minutes.
- 2
Toss the cauliflower florets with 2 tbsp neutral oil and 1/4 tsp salt on a large baking sheet, spreading them in a single layer. Roast for 20–25 minutes, flipping once halfway through, until the edges are deeply golden and the florets are tender when pierced with a fork.
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