Easy Vegan And Gluten Free Crispy Cauliflower Bowl

Course Bowls
Cuisine Australian, Gluten Free, Vegan
Prep Time 15 minutes
Cook Time 40 minutes
Servings 3 people
Calories 456 kcal
Author Jaime Hall


For the crispy cauliflower

  • 1 large cauliflower head
  • 3 tbsp. vegan mayonnaise
  • 2 tbsp. avocado oil
  • 3 tbsp. plant-based milk
  • 1 tsp. garlic powder
  • 1 ½ tsp. paprika
  • ¼ tsp. cayenne pepper
  • ½ cup + 3 tbsp. cup (70g) gluten-free or regular
  • salt and pepper

For the bowl

  • 6 cups (180g) mixed greens
  • 1 ½ cup (230g) frozen edamame
  • 2 large carrots grated
  • ½ cup (90g) brown rice
  • 1 cup (240ml) water or vegetable stock
  • 1-2 Avocado


  1. Preheat the oven to 400°F (200°C). Place the brown rice into a pot with water, bring to a boil, then reduce the heat, cover with a lid and simmer gently for 40 minutes.
  2. Remove the stem and leaves from the cauliflower and cut into large bite-sized pieces.
  3. Toss the cauliflower with vegan mayonnaise, avocado oil, and plant-based milk.
  4. In a small bowl, mix the breadcrumbs, garlic powder, paprika, cayenne pepper, and a pinch of salt and pepper. Pour the breadcrumb and spice mixture over the cauliflower and stir together until coated. Transfer the cauliflower to a lined baking sheet and bake for 18-23 minutes until the cauliflower becomes crispy.
  5. Take 3 serving bowls share the mixed greens, thawed edamame beans, and grated carrot evenly between each bowl.
  6. When ready to serve, top each bowl with rice and cauliflower.