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Roasted Cauliflower Bibimbap

Roasted Cauliflower Bibimbap with Crispy Rice and Pickled Cucumbers

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On the menu Dec 31 — Jan 6

Bibimbap literally translates from Korean as “mixed rice,” involving layers of flavors and textures that make this dish a crowd-pleaser every time. In this vegetarian version, Chef Elana starts by teaching a technique for making restaurant-quality crispy rice at home, then piles on plenty of roasted cauliflower in a sticky, salty sauce. It’s topped with quick-pickled cucumbers and sautéed spinach, plus the requisite runny egg, sesame seeds, and a drizzle of Sriracha. 

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 680
  • Protein 20g
  • Total Carb 89g
  • Total Fat 27g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sushi rice
    • 3/4 cup
    • sushi rice
  • English cucumber
    • 1/2
    • English cucumber
  • cauliflower florets
    • 12 ounces
    • cauliflower florets
  • garlic
    • 1 clove
    • garlic
  • dark brown sugar
    • 1 tablespoon
    • dark brown sugar
  • gluten-free soy sauce
    • 2 tablespoons
    • gluten-free soy sauce
  • gochujang
    • 2 teaspoons
    • gochujang
  • sesame oil
    • 2 tablespoons
    • sesame oil
  • rice wine vinegar
    • 2 tablespoons
    • rice wine vinegar
  • baby spinach
    • 5 ounces
    • baby spinach
  • sesame seeds
    • 1 teaspoon
    • sesame seeds
  • Sriracha
    • 2 packets
    • Sriracha

What You’ll Need

  • canola oil
  • eggs
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • baking sheet
  • aluminum foil
  • 12" large nonstick pan