Honey-Gochujang & Sesame Cauliflower Poke Bowl
with Smacked Cucumber and Garlicky Pak Choi
Our Honey-Gochujang & Sesame Cauliflower Poke Bowl is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Jasmine Rice
1
Cauliflower
1
Pak Choi
1
Cucumber
(May contain Celery)
1
Garlic Clove
50
Gochujang Paste
(Contains Soya)
30
Honey
20
Sesame Oil
(Contains Sesame)
15
Rice Vinegar
15
Soy Sauce
(Contains Cereals containing gluten, Soya)
5
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
300
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Cut the cauliflower into florets (like small trees), halving any large ones.
Pop the cauliflower onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer.
When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.
While the cauli roasts, trim the pak choi, then thinly slice widthways.
Trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.
Peel and grate the garlic (or use a garlic press).
When the cauliflower has 5 mins left, drizzle over the gochujang, half the honey and half the sesame oil. Gently toss to coat the florets evenly. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Return to the oven for the remaining time until tender.
In the meantime, in a medium bowl, combine the rice vinegar, soy sauce and the remaining honey and sesame oil. Add the cucumber to the bowl and toss in the dressing.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the pak choi and stir-fry until just soft, 3-4 mins.
Add the garlic and fry for 30 secs more, then remove from the heat and set aside.
When everything's ready, fluff up the rice with a fork and share between your bowls.
Top with the gochuchang cauliflower, smacked cucumber (and dressing) and pak choi in separate sections.
Sprinkle over the toasted sesame seeds to finish.
Enjoy!
