Nashville Hot Cauliflower Rice Bowl
This spicy, southern-inspired Nashville Hot Cauliflower Rice Bowl is just as delicious as it looks! Snap a pic and share this mouth-watering meal on social media.
(2 votes, average: 4.50 out of 5)
Ingredients
- 1 bag Success® White Rice
- 1 cup water
- 1/3 cup rice wine vinegar
- 2 tbsp granulated sugar
- 2 1/2 tsp salt, divided
- 2 cups cucumber, thinly sliced
- Canola oil, for frying
- 1 1/4 cups gluten-free flour
- 1 cup soy milk
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne pepper
- 6 cups cauliflower florets
- 1/3 cup cayenne pepper hot sauce
- 1 tbsp black sesame seeds
- 1 tbsp red chili flakes
Instructions
Make these spicy cauliflower “wings” with rice for a hearty, plant-based meal sure to impress. Pickled cucumbers on top add a refreshing touch.
Step 1
Prepare rice according to package directions.
Step 2
Whisk together water, vinegar, sugar and 1 1/2 teaspoons salt until dissolved. Place cucumbers in a small bowl or jar; pour vinegar mixture over top, ensuring cucumbers are submerged. Let stand for at least 15 minutes before using.
Step 3
Meanwhile, pour enough oil to come at least 3 inches up the side of a deep, heavy pot. Heat the oil until a deep-fry thermometer reaches 375°F. Whisk together the remaining salt, flour, soy milk, garlic powder, onion powder and cayenne pepper in a medium bowl until smooth. Dip cauliflower florets into batter, shaking off excess. Fry, in batches, for about 7 minutes or until golden brown. Drain and toss with hot sauce.
Step 4
Divide rice evenly among 4 bowls. Top with fried cauliflower and quick-pickled cucumbers; sprinkle black sesame seeds and chili flakes over top.
Recipe Tip
Refrigerate leftover quick-pickled cucumbers for up to one week.
