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Korean BBQ Style Roasted Cauliflower Poke Bowl

Korean BBQ Style Roasted Cauliflower Poke Bowl

with Cucumber Salad and Soy Greens
Mimi Morley
Mimi MorleyUpdated on November 03, 2025
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Get 50% off your first box & free treats for 2 months!
Calories
: 
518 kcal
Protein
: 
15.5g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Soya
  • Wheat
  • Cereals containing gluten
  • Sesame
  • Almonds
  • Brazil nuts
  • Cashew nuts
  • Pecan Nuts
  • Peanut
  • Hazelnuts
  • Macadamia Nuts
  • Pistachio nuts
  • Nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Jasmine Rice

1 unit(s)

Cauliflower

1 unit(s)

Pak Choi

1 unit(s)

Baby Cucumber

50 grams

Gochujang Paste

(Contains: Soya)

64 grams

BBQ Sauce

15 milliliter(s)

Rice Vinegar

15 grams

Honey

25 milliliter(s)

Soy Sauce

(Contains: Soya, Wheat, Cereals containing gluten)

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)

Not included in your delivery

300 milliliter(s)

Water for the Rice

Energy (kJ)2167 kJ
Energy (kcal)518 kcal
Fat5.3 g
of which saturates1.1 g
Carbohydrate100.3 g
of which sugars20 g
Dietary Fibre8.2 g
Protein15.5 g
Salt4.2 g
Potassium140.3 mg
Calcium15.8 mg
Iron0.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Lidded saucepan
•Chopping Board
•Grater
•Knife
•Baking Tray
•Pan
•Medium Bowl

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid. 

Stir in the rice and 0.25 tsp salt 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).

2

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.

3

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.

4

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.

5

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.

6

When everything's ready, fluff up the rice with a fork and share between your bowls.

Top with the gochuchang cauliflower, cucumber (and dressing) and pak choi in separate sections.

Sprinkle over the toasted sesame seeds to finish.

Enjoy!

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