Name: Korean-style cauliflower & carrot baked rice
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Cuisine: Korean
Ingredients: 1 small cauliflower chopped into florets; 2 carrots sliced into half moons; 100g bunch of spring onions whites cut into thirds, greens finely sliced; 2 tbsp vegetable oil; 2 tbsp gochujang; 2 garlic cloves grated; 10g fresh ginger grated; 2 tbsp soy sauce; 1 tsp maple syrup or honey; 2 x 250g pouches cooked microwave rice; 5g coriander leaves; 1 tsp black sesame seeds (optional)

Two servings of Korean-style cauliflower & carrot baked rice

1 small cauliflower
chopped into florets
2 carrots
sliced into half moons
100g bunch of spring onions
whites cut into thirds, greens finely sliced
2 tbsp vegetable oil
2 tbsp gochujang
2 garlic cloves
grated
10g fresh ginger
grated
2 tbsp soy sauce
1 tsp maple syrup
or honey
2 x 250g pouches cooked microwave rice

To serve

5g coriander leaves
1 tsp black sesame seeds
(optional)

Method

step 1
Heat the oven to 220C/200C fan/ gas 7. Put the cauliflower, carrots and whites of the spring onions in a large, high-sided baking dish. Pour over 1 tbsp vegetable oil, season with salt and pepper, and mix to coat. Roast for 30 mins, shaking halfway.
step 2
Meanwhile, whisk the remaining vegetable oil, gochujang, garlic, ginger, soy sauce and maple syrup in a large bowl. Season with a little black pepper. With the rice still in the pack, break it up using your hands, then open the bag and pour into the gochujang mix. Mix until all the rice is completely coated.
step 3
Pour the gochujang rice into the tray with the veggies and mix well. Return to the oven for another 30-35 mins until the veggies are soft, slightly charred and the rice is crispy around the edges. Sprinkle with the greens of the spring onions, coriander leaves and black sesame seeds, if you like, then serve straight from the tray.