- Preheat the oven to 180c. Start by roasting the cauliflower and sweet potato. Place the cauliflower florets and the sweet potato cubes into a roasting tray and drizzle over the olive oil. Then add the turmeric, some Maldon Sea Salt and cracked black pepper. Toss this around in the tray so all the pieces are evenly coated.
- Place into the preheated oven and roast for 30 – 40 minutes until soft, and lightly charred.
- While the vegetables are roasting, get a small bowl and add the lime juice, rice vinegar and caster sugar. Mix until the sugar dissolves. Then add the finely sliced radishes to the bowl and toss. Set aside and allow this to pickle and turn a beautiful pink colour as you prepare the rest of the bowls.
- To make the dressing, simply add all the ingredients to a bowl and whisk together. Set aside to use later.
- Fry two Burford brown eggs until just set but not too crispy on the edges, adding a splash of water to the frying pan near the end of the cooking can help achieve this.
- Prepare the packet rice according to the packet instructions. Then divide between the two bowls. Add some of the roasted cauliflower and sweet potato. Then top with some sliced avocado, a fried egg, some cucumber and carrot ribbons and the pickled radishes.
- Drizzle over some of the ponzu dressing and then garnish with finely chopped chives and furikake.
Serving: 2
Prep Time: 25 minutes
Cook Time: 40 minutes
Ingredients
1 small cauliflower, cut into florets
1 sweet potato, cut into cubes
1 tbsp olive oil
1 tsp turmeric
50g radishes, finely sliced
1 lime, juiced
1 tsp rice vinegar
1 tsp caster sugar
2 x Burford Brown fried eggs
1 x 250g pouch of wholegrain rice
1 avocado, sliced
½ a cucumber, peeled into ribbons
3 carrots (we used rainbow carrots), peeled into ribbons
A small handful of chives, finely chopped
Furikake, to garnish
Maldon Sea Salt flakes
Cracked black pepper
Ponzu Soy Dressing:
2 tbsp sesame oil
1 tbsp ponzu
1 tsp soy sauce
1 tsp runny honey
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