Korean fried cauliflower with miso roasted pak choi and jasmine rice
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Nutrition balance score
Good
Glycemic Index
46
Low
Nutrition per serving
Calories1030.2 kcal (52%)
Total Fat38.6 g (55%)
Carbs142.2 g (55%)
Sugars80 g (89%)
Protein49.7 g (99%)
Sodium8848.4 mg (442%)
Fiber29.3 g (105%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2 Tbspgochujang paste
2 Tbsphoney
4 Tbspsoy sauce
2 clovesgarlic
peeled and minced
2 tspminced ginger
1 Tbspvegetable oil
1 Tbspsesame oil
½ tspchilli flakes
for added spiciness - the gochujang is usually already quite spicy
2cauliflowers
portobello mushrooms
shiitake mushrooms
1 Tbspmiso paste
½ Tbsplemon juice
1 tspmaple syrup
3pak choi
100 grred miso paste
Instructions
Step 1
Roughly chop cauliflower and spread on a roasting tin. Lather in sauce well, until fully coated. Sprinkle with sesame seeds and roast at 2000C until golden and crispy (20ish minutes?) In the meantime, make the pak choi.
Step 2
Mix ingredients and brush or dribble over individual pak choi leaves spread on a baking tray. Roast at 200C for 10 minutes or until lightly golden and sticky. In the meantime, boil the rice.
Step 3
Serve the cauliflower and pak choi over rice and garnish with more sesame seeds and spring onions
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