Korean BBQ Style Roasted Cauliflower Poke Bowl
with Cucumber Salad and Soy Greens
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 grams
Jasmine Rice
1 unit(s)
Cauliflower
1 unit(s)
Pak Choi
1 unit(s)
Baby Cucumber
50 grams
Gochujang Paste
(Contains Soya)
64 grams
BBQ Sauce
15 milliliter(s)
Rice Vinegar
15 grams
Honey
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
300 milliliter(s)
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 0.25 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 halve lengthways. Cut lengthways into roughly 2cm wide strips, then cut into 2cm pieces widthways.
When the cauliflower has 5 mins left, drizzle over the gochujang and BBQ sauce. Gently toss to coat the florets evenly.
Return to the oven for the remaining time until tender.
In the meantime, in a medium bowl, combine the rice vinegar, honey and half the soy sauce.. 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 remaining soy sauce 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, cucumber (and dressing) and pak choi in separate sections.
Sprinkle over the toasted sesame seeds to finish.
Enjoy!
