Spicy Sesame Cauliflower

Updated: Oct 26, 2018


  • 1 head of cauliflower chopped (or two bags of pre-chopped cauliflower)

  • 2 heads of broccoli chopped

  • 1/2 cup of chopped mushrooms

  • 1/2 cup of dry rice

  • 2 green onions chopped

  • 1 tbsp of sesame seeds

  • 3/4 cup of water Sesame Sauce:

  • 1/2 cup of coconut aminos

  • 1/2 cup of sriracha (put in less if you don't want this too spicy)

  • 2 tbsp of sesame oil

  • 1 tbsp of minced garlic

  • 1 tbsp of minced ginger

  • 1 tbsp of rice vinegar

  • 1 tbsp of cornstarch

In a medium pot add in 3 cups of water and bring to a boil. Once the water is boiling add in the rice and cook until the rice has absorbed all of the water. Heat oven to 425 degrees. Place the chopped cauliflower on a parchment lined cookie sheet and put in the oven for 20 minutes. In a medium sized sauce pan add in all of the sauce ingredients and put the heat on low. Stir until the sauce becomes thick. If after 3 minutes the sauce isn't thick add in more cornstarch. 

Once the sauce is thick set it aside. Remove the cauliflower from the oven and toss it in the sesame sauce. Once the cauliflower is coated use tongs to put them back on parchment lined cookie sheet and put back in the oven for 15-20 minutes or until the outside is crispy. 

While the cauliflower is roasting bring a medium sized pan to medium heat. Pour in the water, mushrooms, and broccoli. Cover and steam until you can use a spoon to break apart the broccoli. Remove the cauliflower from the oven and let cool. Chop up the green onions.

Spoon some of the brown rice in a bowl, and top with the broccoli and mushrooms. Then pour some of the remaining sauce on top. Spoon the cauliflower on top and then sprinkle sesame seeds and green onion on top. 

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