Honey-Miso Prawn and Cauliflower Poke Bowl
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Honey-Miso Prawn and Cauliflower Poke Bowl

Honey-Miso Prawn and Cauliflower Poke Bowl

with Smacked Cucumber Salad and Sriracha Avocado

Poke, pronounced poh-kay, is one of Hawaii's most well-known dishes. Poke means 'to slice' or 'cut crosswise into pieces', so we've made a delicious veggie version for our Honey-Miso Cauliflower Poke Bowl.


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.

Preparation Time30 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Garlic Clove

150 grams

Jasmine Rice

300 grams

Cauliflower Florets

1 unit(s)

Baby Cucumber

22 milliliter(s)

Rice Vinegar

15 grams

Miso Paste

(Contains Soya)

30 grams

Sambal Paste

15 grams


1 unit(s)


15 grams

Sriracha Sauce

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

150 grams

King Prawns

(Contains Crustaceans)

Not included in your delivery

30 grams


300 milliliter(s)

Water for the Rice

1 tsp

Sugar for the Pickle

75 milliliter(s)

Water for the Sauce

2 tbsp



Nutritional information

Energy (kJ)3389 kJ
Energy (kcal)810 kcal
Fat43.1 g
of which saturates12.8 g
Carbohydrate85.2 g
of which sugars19 g
Protein21.9 g
Salt2.97 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Medium Saucepan
Chopping Board
Baking Tray
Rolling Pin
Medium Bowl
Small sauce pan



Preheat your oven to 220°C/200°C fan/gas mark 7. Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in half the butter (see pantry for amount).

Peel and grate the garlic (or use a garlic press). Once hot, add the garlic and stir-fry for 1 min.

Stir in the rice until coated, 1 min. Add 0.25 tsp salt and the water for the rice (see pantry for amount) 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).


Meanwhile, halve any large cauliflower florets. Drain the prawns.

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.

Heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the prawns. Season and stir-fry for 4-5 mins. Once cooked, remove the pan from the heat. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.


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.


Share the garlic butter rice between your bowls. 

Top with the roasted cauliflower, prawns, cucumber salad and avocado slices in separate sections. Spoon the honey-miso sauce over the cauliflower.

Drizzle the sriracha and mayo (see pantry for amount) over your poke bowl. Scatter with the sesame seeds to finish.



Step 2 MOD: If you’re adding prawns, drain them, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, fry, 4-5 mins, then continue as instructed. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.