| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 345 | 12g | 2g | 45g |
| sugars | fibre | protein | salt |
| 8g | 8g | 14g | 1.2g |
Why I Love American Vegan Buffalo Cauliflower Bibimbap
There’s something so brilliantly comforting about this Vegan Buffalo Cauliflower Bibimbap. While I was raised on hearty traditional meals in Nebraska’s heartland, my life as a food writer has exposed me to a world of culinary diversity that broadened my perspective and tantalized my tastebuds. This bibimbap, a classic Korean dish, brings together the ethos of farm-to-table freshness that I grew up with, combined with bold, international flavors.
A Delicious Fusion of Culture and Comfort
A seasoned cauliflower, delicately flavored with buffalo sauce, is the star of this dish. Complemented by an array of vibrant veggies and protein-rich tofu layered over hearty brown rice, the Vegan Buffalo Cauliflower Bibimbap fuses distinctly diverse flavor profiles into a cohesive, mouthwatering meal. This recipe is a testament to how different cultures’ cuisine can harmonize on a singular plate, mirroring the melting pot of America itself.
This dish has drawn inspiration from various chefs and cuisines, but close to my heart is the culinary vision of chef Jeong Kwan. A South Korean Buddhist nun, her mindful approach to cooking and philosophy that food is the ultimate source of connection, is something that deeply resonates with me.
A Versatile and Wholesome Meal
What I truly love about this Vegan Buffalo Cauliflower Bibimbap recipe is its versatility. It is similar to traditional bibimbap, but the swap of meat with vegan-friendly buffalo cauliflower transforms it into a plant-based delight. But, it’s more than just a swap; it’s a reinvention, a fresh take on a time-honored Korean staple.
The richness of this dish means it can stand alone, or if you’re entertaining, it pairs beautifully with a side of seasoned soybean sprouts (Kongnamul-muchim) or a simple aged kimchi, bringing a touch more authenticity to your Korean dining experience.
In a world that often moves too swiftly, taking the time to prepare and savor meals such as this Vegan Buffalo Cauliflower Bibimbap is more than just satiating hunger. It becomes a form of meditation, expressing gratitude for the earth’s bounty and acknowledging the cultures that inspire the fusion on our plates.
What You’ll Need
- 1 head of cauliflower, cut into florets
- 1 cup of Buffalo sauce
- 2 teaspoons of garlic powder
- 2 teaspoons of onion powder
- 2 cups of brown rice
- 1 1/2 cups of water
- 1 tablespoon of rice vinegar
- 2 tablespoons of sesame oil
- 1 cup of shredded carrots
- 1 cup of sliced cucumber
- 1 cup of sliced radishes
- 1 cup of chopped green beans
- 2 cups of sliced mushrooms
- 2 tablespoons of soy sauce
- 1/3 cup of gochujang (Korean hot pepper paste)
- 1 block of firm tofu, drained and cubed
- 1 tablespoon of vegetable oil
- 2 tablespoons of sesame seeds
- Salt and pepper to taste
Method
Step One
Start by preheating your oven to 450 degrees Fahrenheit. In a large bowl, combine the cauliflower florets, buffalo sauce, garlic powder, and onion powder. Toss until the cauliflower is well coated. Spread the coated cauliflower on a baking sheet and bake for 20-25 minutes, until the cauliflower is crisp and browned.
Step Two
While the cauliflower is baking, prepare the brown rice. In a medium saucepan, bring the water to a boil, then add the brown rice. Lower the heat to medium-low, cover the saucepan, and let simmer for 45-50 minutes, or until the rice is tender and all of the water has been absorbed. Once the rice is done, stir in the rice vinegar and set aside.
Step Three
Heat up one tablespoon of sesame oil in a large pan over medium heat. Add in the shredded carrots, sliced cucumber, sliced radishes, chopped green beans, and sliced mushrooms. Stir fry the vegetables for 5-7 minutes, until they’re tender. Add the soy sauce and continue to stir fry for another 2-3 minutes. Set the vegetables aside.
Step Four
In a small bowl, combine the gochujang, remaining tablespoon of sesame oil, and a pinch of salt and pepper. Mix well. Add the cubed tofu to the bowl and toss until the tofu is coated with the sauce.
Step Five
Heat the vegetable oil in a pan over medium-high heat. Add the coated tofu and cook for about 5 minutes, flipping occasionally, until the tofu is browned on all sides.
Step Six
To assemble the bibimbap, divide the cooked brown rice among four bowls. Arrange the baked cauliflower, sautéed vegetables, and browned tofu on top of the rice in each bowl. Sprinkle sesame seeds on top. Serve the Vegan Buffalo Cauliflower Bibimbap hot, with extra gochujang on the side for those who want more heat.
