Past Recipes
Roasted Cauliflower Bibimbap

Roasted Cauliflower Bibimbap with Crispy Rice and Pickled Cucumbers

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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
Prep & cook time
Cooking Skill
  • 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

Cooking Steps

  1. Cook rice

    Cook rice

    Preheat oven to 425ºF. In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to low, cover pot, and cook until water is fully absorbed, about 12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then set aside uncovered to release steam (this will make it easier to fry in Step 4).

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse cucumber, quarter lengthwise, and cut crosswise into ¼-inch pieces. Rinse cauliflower and cut to ½-inch wide florets, if needed. Mince garlic. In a large bowl, whisk together brown sugar, soy sauce, gochujang, and half of sesame oil until fully combined. 

  3. Roast cauliflower

    Roast cauliflower

    Line a baking sheet with foil. Add cauliflower to bowl with soy sauce mixture and toss to coat. Transfer cauliflower to baking sheet. Arrange in a single layer, spacing apart, and roast until cauliflower is tender and slightly browned, about 20 minutes.

  4. Toast rice and pickle cucumber

    Toast rice and pickle cucumber

    While cauliflower roasts, heat remaining sesame oil in a large nonstick pan over medium-high heat. When oil is shimmering, add cooked rice in a single layer. Cook, without moving, until golden and crisp on bottom, 4 minutes. Meanwhile, in a small bowl, stir together rice wine vinegar, cucumber, and ¼ teaspoon salt. Set aside to pickle. Divide crispy rice between serving dishes, reserving pan for Step 5. 

  5. Cook spinach and fry eggs

    Cook spinach and fry eggs

    Add ½ tablespoon canola oil to pan from rice over medium heat. When oil is shimmering, add garlic. Cook until fragrant, about 1 minute. Add spinach, ¼ teaspoon salt, and pepper and sauté to wilt, 2-3 minutes. Transfer to dishes with rice. Wipe pan clean. Add ½ tablespoon canola oil to pan over medium heat. When oil is shimmering, crack 2 eggs into pan. Season with ⅛ teaspoon salt and pepper. Fry until whites are set but yolks are still runny, 2-3 minutes.

  6. Plate cauliflower bibimbap

    Plate cauliflower bibimbap

    Divide roasted cauliflower between dishes with crispy rice and sautéed spinach. Drain pickled cucumbers, discarding pickling liquid, and add to plates. Top cauliflower with fried eggs and sprinkle over sesame seeds. Drizzle over Sriracha, break that yolk, and dig in!

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