Korean-Style Cauliflower & Sesame-Veggie Rice Bowl

While the cauliflower is cooking, rinse the Jasmine rice well. Add the water (for the rice) to a medium saucepan and bring to the boil. Add the rice, stir, reduce the heat to low and cover with a lid. Cook for 11-12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and the water has absorbed. TIP: Don't lift the lid while the rice is resting so you don't lose any steam!

While the rice is cooking, peel and crush the garlic. Finely grate the ginger. Cut the carrot (unpeeled) into 0.5 cm batons. Roughly chop the baby bok choy and Asian greens. Finely slice the spring onion (keep the white and green parts separate). Finely chop the coriander leaves. Finely slice the long red chilli (if using).

In a small bowl, combine the garlic, ginger, 2/3 of the soy sauce, the honey, rice wine vinegar, 1/2 of the sesame oil and the sesame seeds. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the cooked cauliflower,garlic-ginger sauce and roasted cashews and cook, stirring regularly, for 3-4 minutes, or until the sauce thickens and becomes sticky. Set the cauliflower aside on a plate and cover with foil to keep warm.

Return the large pan to a medium high heat and add a drizzle of olive oil. Add the carrot and cook for ** 2 minutes**. Add the bok choy, Asian greens, spring onion (white parts), remaining soy sauce, remaining sesame oil and water (1 tbs for 2 people/ 2 tbs for 4 people). Cook, stirring regularly, for 2 minutes, or until tender.