Recipe

Korean BBQ Cauliflower Spicy Rice Bowl

Every Week We Deliver Everything You Need To Cook Amazing Meals

Korean BBQ Cauliflower Spicy Rice Bowl

There's no such thing as missing out on cuisine types in our test kitchen. This week we have conjured up a roasted sticky gochujang cauliflower with edamame rice, greens and kewpie.




Ingredients to serve 2

  • 1 heads x Cauliflower - cut into medium size florets
  • 100g x Basmati Rice
  • 2.5g x Turmeric
  • 100g x Peas
  • 1 stalks x Spring Onion - finely sliced
  • 100g x Baby Spinach - long or thick stems removed
  • 100g x Edamame - take from freezer
  • 100ml x DD Gochujang Glaze
  • 1 clove x Garlic - chopped
  • 10g x Crispy Onions
  • 40ml x Kewpie Mayonnaise
  • 100g x Cherry Tomatoes - halved
  • ½ cup x All Purpose Flour (from your pantry)
  • ½ cup x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 2 heads x Cauliflower - cut into medium size florets
  • 200g x Basmati Rice
  • 5g x Turmeric
  • 200g x Peas
  • 2 stalks x Spring Onion - finely sliced
  • 200g x Baby Spinach - long or thick stems removed
  • 200g x Edamame - take from freezer
  • 200ml x DD Gochujang Glaze
  • 2 cloves x Garlic - chopped
  • 20g x Crispy Onions
  • 80ml x Kewpie Mayonnaise
  • 200g x Cherry Tomatoes - halved
  • 1 cup x All Purpose Flour (from your pantry)
  • 1 cup x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C and bring a large saucepan of water to the boil. Mix your chopped garlic along with your pantry flour and water to create a batter, season with salt and pepper.

Washing Instruction

Wash your hands, cherry tomatoes, cauliflower and spring onion well. Rinse your baby spinach thoroughly and drain on paper towel.

Gino's Tip

Your cauliflower will stick slightly to your tray but allow it to crisp up before lifting them off with a thin egg lifter.

Step 1 - Green Rice

Once your water has come to the boil, add your rice, give it a good stir and once it comes back to the boil, reduce your heat to simmer, stir once more then allow to cook until fluffy and tender for 8-10 minutes. Quickly pan-fry your peas, edamame and baby spinach, and turmeric in a large frying pan with a splash of water until they are tender - your edamame should have a slight bite to it but your peas will be tender. Once done mix in your rice, taste and season with salt and pepper.

Step 2 - Korean Cauliflower

Prepare an oven tray or two lined with baking sheet/parchment. Coat your cauliflower florets in your batter and then place on your lined oven tray - evenly spaced apart. Pop into the oven for 10 minutes, then drizzle with olive oil and continue to roast for 10-15 minutes until lightly browned and crisp. Once done toss in a bowl with your DailyDish Gochujang Glaze and chopped spring onion

TO SERVE

Divide your green rice amongst your servings and top with your korean cauliflower, dollops/drizzles of mayonnaise and your cherry tomatoes and crispy onions.