Teriyaki cauliflower rice bowl with pickled cucumber

Method

1. Heat the oven to 220°C (200°C fan). Cut the cauliflower into bite-sized florets, toss them on a large baking tray with 0.5 tbsp of the sesame oil and a pinch of salt and roast for 25 minutes, turning once, until golden at the edges.
2. In the meantime, use a vegetable peeler to shave the cucumber into long ribbons. Toss them in a bowl with 1 tbsp of the rice vinegar and a pinch of salt and leave to pickle.
3. Rinse the rice and put it in a small lidded pan with 300 ml cold water and a pinch of salt. Bring to the boil, cover, cook on the lowest heat for 12 minutes, then turn off the heat and leave it covered.
4. Peel and finely grate the ginger and crush the garlic. Slice the spring onions. In a small bowl, mix the cornflour with 3 tbsp cold water until smooth.
5. Heat the remaining 0.5 tbsp sesame oil in a small pan over a medium heat and cook the ginger and garlic for 30 seconds. Add the tamari, maple syrup, the remaining 1 tbsp rice vinegar and 100 ml water and bring to a simmer.
6. Stir the cornflour mixture, pour it into the pan and stir for 1 to 2 minutes, until the sauce turns glossy and coats the back of a spoon.
7. Tip the roasted cauliflower into the sauce and turn to coat. Fluff the rice and divide it between two bowls, then top with the cauliflower, the pickled cucumber, spring onion and sesame seeds.

Tip Start the pickled cucumber first and it improves while everything else cooks. Any extra keeps in the fridge for a couple of days.

Photo made with AI.

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