Serves:  4

Preparation Time:   1 hour

Cooking Time:  35 minutes

INGREDIENTS

• 2 tsp sesame oil
• 3 garlic cloves, minced
• 1.5 Tbsp fresh ginger, grated
• 1/3 cup honey
• ¼ cup soy sauce
• 2 tsp hot sauce
• Juice & zest of 1 lime
• 2 tsp corn flour
• ¼ cup water
• 1 small cauliflower
• 2 Tbsp olive oil
• Salt
• Pepper
• 1 Tbsp sesame seeds, toasted
• 1/3 cup kewpie mayo
• 2 Tbsp hot sauce
• 2 cups cooked sushi rice
• 1 cup julienned carrot
• 1 cup spiralized beetroot
• 1 large avocado, thinly sliced
• 1 cup cooked edamame beans
• 4 radishes, thinly sliced
• 2 spring onion, thinly sliced at an angle
• 2 Tbsp sesame seeds, toasted

METHOD

• Heat sesame oil in a pan over a medium heat. Add garlic and ginger and sauté for a minute. Add honey, soy sauce, hot sauce, lime juice and zest. Bring to a simmer.
• Whisk corn flour into the water and add to pan. Whisk while simmering until the sauce has thickened. Remove from the heat and put aside.
• Preheat the oven to 220C.
• Line a tray with baking paper.
• Cut the cauliflower into chunky bite size florets and place them on the tray. Drizzle with olive oil and season with a pinch of salt and pepper.
• Bake for 20-25 minutes, until just cooked and crispy.
• Add cauliflower into the sauce you made and evenly coat the cauliflower. Transfer the cauliflower back onto the tray and bake for a further 10 minutes.
• Remove from the oven then sprinkle with sesame seeds.
• Mix the kewpie mayonnaise and hot sauce together and place the mixture into squeeze bottle.
• Divide the sushi rice, cauliflower, carrot, beetroot, avocado, edamame beans and sliced radish between 4 serving bowls. Squeeze over the spicy mayo, followed by a sprinkle of spring onion and sesame seeds.