Korean BBQ Style Roasted 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 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.