Honey-Miso Cauliflower Poke Bowl

Meanwhile, halve any large cauliflower florets.

Pop the cauliflower onto a large 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.

Next, 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.

In a medium bowl, combine the rice vinegar, sugar for the pickle (see pantry for amount) and half the sambal (add less if you'd prefer things milder). Season with salt and pepper.

Add the cucumber chunks to the bowl and toss through the pickling liquid. Set aside for now.

Pop a small saucepan on medium-high heat (no oil).

Add the miso paste, honey, water for the sauce (see pantry for amount) and the remaining sambal. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Bring to a boil, then lower the heat and simmer until reduced by half, 3-5 mins.

Remove from the heat, then stir through the remaining butter (see pantry for amount). Season with salt and pepper. Add a splash of water if it's a little too thick.

Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then thinly slice. Season with salt and pepper.

Fluff up the rice with a fork. Carefully pour any pickling liquid from the cucumber salad into the rice and mix through.