Don’t underestimate the great flavour hiding in this Korean cauliflower poke bowl, Chef! The secret is in the spicy sweet chilli dressing, featuring a double dose of umami in the form of tamari and gochujang. This is drizzled over fresh greens, aromatic cauliflower florets, plump edamame beans and crispy carrot.
Korean-style Cauli Bowl
Korean-style Cauli Bowl
with kimchi & sesame seeds
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Black Sesame Seeds
- Brown Basmati Rice
- Carrot
- Cauliflower Florets
- Edamame Beans
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Kimchi
- Lime Juice
- Spicy Sweet Chilli
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
READY THE RICE
Place the rice in a pot with 300ml [500ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
SOME PREP
To a bowl, add the lime juice, the carrots, and seasoning. To a separate bowl, add the spicy sweet chilli and water in 5ml increments until drizzling consistency.
SESAME & EDAMAME
Boil the kettle. Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
COOK THE CAULI
Place a pan over medium-high heat with a drizzle of oil. Fry the cauliflower until lightly charred, 6-8 minutes. Deglaze the pan with a splash of water and add the ginger and the garlic. Fry until all the liquid has evaporated and fragrant, 1-2 minutes. Remove from the pan and season.
PLATE IT UP
Make a bed of the green leaves, top with the rice, the cauliflower, and the edamame beans and serve alongside the carrots. Drizzle over the sweet chilli dressing, scatter over the sesame seeds, and the Kimchi. Well done, Chef!
READY THE RICE
Place the rice in a pot with 300ml [500ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
SOME PREP
To a bowl, add the lime juice, the carrots, and seasoning. To a separate bowl, add the spicy sweet chilli and water in 5ml increments until drizzling consistency.
SESAME & EDAMAME
Boil the kettle. Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
COOK THE CAULI
Place a pan over medium-high heat with a drizzle of oil. Fry the cauliflower until lightly charred, 6-8 minutes. Deglaze the pan with a splash of water and add the ginger and the garlic. Fry until all the liquid has evaporated and fragrant, 1-2 minutes. Remove from the pan and season.
PLATE IT UP
Make a bed of the green leaves, top with the rice, the cauliflower, and the edamame beans and serve alongside the carrots. Drizzle over the sweet chilli dressing, scatter over the sesame seeds, and the Kimchi. Well done, Chef!
READY THE RICE
Place the rice in a pot with 700ml [900ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
SOME PREP
To a bowl, add the lime juice, the carrots, and seasoning. To a separate bowl, add the spicy sweet chilli and water in 5ml increments until drizzling consistency.
SESAME & EDAMAME
Boil the kettle. Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
COOK THE CAULI
Place a pan over medium-high heat with a drizzle of oil. Fry the cauliflower until lightly charred, 8-10 minutes. Deglaze the pan with a splash of water and add the ginger and the garlic. Fry until all the liquid has evaporated and fragrant, 2-3 minutes. Remove from the pan and season.
PLATE IT UP
Make a bed of the green leaves, top with the rice, the cauliflower, and the edamame beans and serve alongside the carrots. Drizzle over the sweet chilli dressing, scatter over the sesame seeds, and the Kimchi. Well done, Chef!
READY THE RICE
Place the rice in a pot with 700ml [900ml]|#7DA0D7of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
SOME PREP
To a bowl, add the lime juice, the carrots, and seasoning. To a separate bowl, add the spicy sweet chilli and water in 5ml increments until drizzling consistency.
SESAME & EDAMAME
Boil the kettle. Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
COOK THE CAULI
Place a pan over medium-high heat with a drizzle of oil. Fry the cauliflower until lightly charred, 8-10 minutes. Deglaze the pan with a splash of water and add the ginger and the garlic. Fry until all the liquid has evaporated and fragrant, 2-3 minutes. Remove from the pan and season.
PLATE IT UP
Make a bed of the green leaves, top with the rice, the cauliflower, and the edamame beans and serve alongside the carrots. Drizzle over the sweet chilli dressing, scatter over the sesame seeds, and the Kimchi. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Korean-style Cauli Bowl?
The preparation time for Korean-style Cauli Bowl with kimchi & sesame seeds is between 20 and 35 minutes.
What is the total time required to make Korean-style Cauli Bowl with kimchi & sesame seeds?
The total time required to make Korean-style Cauli Bowl with kimchi & sesame seeds is between 35 and 50 minutes.
How many servings does Korean-style Cauli Bowl provide?
4 servings
What are the main ingredients in Korean-style Cauli Bowl?
Black Sesame Seeds, Brown Basmati Rice, Carrot, Cauliflower Florets, Edamame Beans, Fresh Ginger, Garlic Clove, Garlic Cloves, Green Leaves, Kimchi, Lime Juice, Spicy Sweet Chilli
What is the nutritional information of Korean-style Cauli Bowl?
Calories: 418, Carbs: 74 grams, Fat: grams, Protein: 16.6 grams, Sugar: 14 grams, Salt: 615 grams
How do I prepare Korean-style Cauli Bowl?
PLATE IT UP: Make a bed of the green leaves, top with the rice, the cauliflower, and the edamame beans and serve alongside the carrots. Drizzle over the sweet chilli dressing, scatter over the sesame seeds, and the kimchi. Well done, Chef! COOK THE CAULI: Place a pan over medium-high heat with a drizzle of oil. Fry the cauliflower until lightly charred, 6-8 minutes. Deglaze the pan with a splash of water and add the ginger and the garlic. Fry until all the liquid has evaporated and fragrant, 1-2 minutes. Remove from the pan and season. SESAME & EDAMAME: Boil the kettle. Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. SOME PREP: To a bowl, add the lime juice, the carrots, and seasoning. To a separate bowl, add the spicy sweet chilli and water in 5ml increments until drizzling consistency. READY THE RICE: Place the rice in a pot with 300ml [500ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
What should be prepared from my kitchen to make Korean-style Cauli Bowl?
Black Sesame Seeds, Brown Basmati Rice, Carrot, Cauliflower Florets, Edamame Beans, Fresh Ginger, Garlic Clove, Garlic Cloves, Green Leaves, Kimchi, Lime Juice, Spicy Sweet Chilli
How many calories does Korean-style Cauli Bowl have?
418 calories
How much fat content does Korean-style Cauli Bowl have?
grams
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