Asian BBQ Cauliflower Bibimbap with Pickled Cucumber

While the rice is cooking, cut the cauliflower into small florets. Place on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Spread out evenly over the tray and bake until tender, 15-20 minutes.

While the cauliflower is roasting, finely grate the ginger. Finely chop the garlic (or use a garlic press). Cut the carrot (unpeeled) into thin matchsticks (or thin half-moons if you'd prefer!). Trim and thinly slice the sugar snap peas into matchsticks (or trim and roughly chop if you'd prefer!). Thinly slice the cucumber into half-moons. In a small bowl, add the vinegar, water (for the pickle), salt and sugar. Stir to dissolve and add the cucumber. Toss to coat, then set aside, tossing every few minutes to coat in the dressing.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the ginger, carrot and sugar snap peas and cook until just softened, 2-3 minutes. Transfer to a plate and cover to keep warm. Return the pan to a medium-high heat with a drizzle of olive oil. Add the roasted cauliflower, garlic and sesame seeds. Cook, tossing, until fragrant, 1-2 minutes. Add the kecap manis and soy sauce and cook until coated,1 minute. Transfer to a bowl along with the sauce from the pan. Cover to keep warm.

Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Crack in the egg and fry for 4-5 minutes, or until the yolk is cooked to your liking. TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk. Thinly slice the spring onion and long red chilli (if using).