Aloha Veggie Poke Bowl

• Pop the coated cauliflower onto a lined baking tray.
• Arrange in a single layer—make sure it's well spaced out. 
• When the oven is hot, roast on the top shelf until golden and crispy, 20-25 mins.

TIP: If the florets don't fit in a single spaced out layer spread them across two baking trays.

• Rinse the rice to remove excess starch. Meanwhile, add 300ml cold salted water (per 2P) to a medium pot with a tight-fitting lid. 
• Stir in the rice and bring to the boil. 
• Once boiling, lower the heat to medium and cover with the lid.
• Cook for 12 mins, then remove the pot from the heat.
• Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, trim the carrot then halve lengthways (no need to peel). Slice widthways into 1cm thick pieces.
• Trim the cucumber and halve lengthways. Thinly slice widthways. 
• Trim and thinly slice the scallion. Separate the green portions from the white.

• Place a large pan over high heat with a drizzle of oil. 
• Once hot, fry the carrot until tender, 4-5 mins.
• Add sweet Asian sauce and the whites of the scallion and cook for 1-2 mins.
• Remove the pan from the heat and cover to keep the veg warm. Season with salt and pepper.
• To make the honey miso sauce, combine half a sachet of vinegar (per 2P), the honey, miso and the remaining aioli in a bowl.