Honey-Gochujang & Sesame Cauliflower Poke Bowl

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.