Korean-style cauliflower & carrot baked rice
Make the most of handy microwave rice pouches to save time cooking this veggie dinner. It’s perfect for a midweek meal, though be warned – it’s quite spicy!
-
Prep:10 mins
Cook:1 hrs
- Serves 4
- Easy
Nutrition per serving
-
kcal 342
-
fat 7g
-
saturates 1g
-
carbs 60g
-
sugars 0g
-
fibre 5g
-
protein 7g
-
salt 1.42g
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)
Method
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.
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.
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.
