Crispy Gochujang Cauliflower & Edamame Protein Power Bowl with Peanut-Lime Drizzle

Pinterest is exploding with plant-based protein bowls featuring bold Korean-inspired flavors. This recipe combines crispy, sticky gochujang-glazed cauliflower florets with protein-packed edamame over nutty brown rice. The dish is finished with quick-pickled radishes, creamy avocado, and a vibrant peanut-lime drizzle that ties everything together.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 large head cauliflower, cut into florets
• 1/4 cup gochujang paste
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 cup shelled edamame, cooked
• 1 1/2 cups cooked brown rice
• 1 avocado, sliced
• 4 radishes, thinly sliced
• 1/4 cup rice vinegar (for pickling)
• 1 tsp sugar
• 1/4 cup creamy peanut butter
• 2 tbsp lime juice
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 2-3 tbsp water (to thin)
• 1 tbsp toasted sesame seeds
• Fresh cilantro for garnish

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a bowl, whisk together gochujang, maple syrup, 1 tbsp rice vinegar, soy sauce, and sesame oil to create the glaze.
3. Toss cauliflower florets in the glaze until evenly coated. Spread on baking sheet in single layer. Roast for 20-22 minutes until crispy and caramelized.
4. While cauliflower roasts, combine sliced radishes with 1/4 cup rice vinegar and sugar. Let quick-pickle for 15 minutes, then drain.
5. In a small bowl, whisk peanut butter, lime juice, soy sauce, and ginger. Add water 1 tbsp at a time until drizzle reaches pourable consistency.
6. Heat edamame according to package directions.
7. Divide cooked brown rice among 4 bowls.
8. Arrange roasted cauliflower, edamame, pickled radishes, and avocado slices over rice.
9. Drizzle generously with peanut-lime sauce.
10. Garnish with sesame seeds and fresh cilantro before serving.

Chef's Note

For extra crispy cauliflower, make sure florets are completely dry before tossing in glaze. Space them evenly on the baking sheet to prevent steaming.

Make-Ahead Tips

Cauliflower can be roasted 1 day ahead and reheated in air fryer or oven. Peanut-lime drizzle stores refrigerated for 3 days.

Substitutions

Use almond butter for peanut-free version. Replace brown rice with quinoa for higher protein. Swap cauliflower for broccoli or tofu.