Korean-Inspired Cauliflower Bowl

I’ve said it before and I’ll say it again: I love fusion food. In fact, I think I love fusion even more than I love making healthy versions of desserts, and that’s saying a lot.

One of the reasons I like fusion so much is that I’m indecisive when it comes to food choices. My favorite food is sushi, but it’s also avocado toast, pasta with fresh tomatoes, anything you can get at my favorite Mediterranean place, etc. Fusion allows me to mix all the flavors I’m craving without having more than one meal, and I freakin’ love it. Plus, any chance I get to add avocado and an egg on something, I will.


But to get into it, what really makes this Korean inspired? How did I even arrive here? It’s a fun story. I was online grocery shopping for myself and a friend when I realized I needed only $3 more to qualify for free shipping. Since shipping is $6, I decided it would be smarter to save the money and buy something. I decided to get gochugaru, which is a Korean red pepper. It’s awesome.


So now I have this jar of Korean red pepper and I need to use it. Solution? Hit up your local Whole Foods (or steal from the dining hall salad bar) and get your roast on.



for the cauliflower

  • 1 head cauliflower, cut into small pieces
  • 2 tablespoons olive oil or sesame oil
  • 1 teaspoon salt
  • 1 teaspoon gochugaru

for the rest of the bowl

  • ¼ avocado
  • ½ cup quinoa
  • ¼ cup diced cucumbers
  • fried egg


Preheat the oven to 400º F.

Mix together the cauliflower, oil, salt and gochugaru. Spread on a greased or lined baking sheet and roast for 28-30 minutes.

When you’re ready to build the bowl, add a layer of quinoa, then add the rest of the ingredients. I garnished with sesame seeds.


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