Melon Poke on Cauliflower Rice and Wakame

By Guillaume Diotte
2 min read
Poke de melon sur riz de chou-fleur et Wakamé

Melon Poke on Cauliflower Rice and Wakame

Recipe by Stéphanie Audet , executive chef at Restaurant Lov, taken from the special Végé sexy program on Curieux Bégin

  • 4 cups watermelon (cut into 1-inch (2.5 cm) cubes)
  • 1 piece (5 cm) of fresh ginger
  • 20 coriander sprigs
  • 1 tbsp rice vinegar
  • 3 tbsp tamari sauce
  • 2 tsp toasted sesame oil
  • Sriracha sauce (to taste)
  • 2 cups of water
  • 1 cauliflower (separated into large florets)
  • 2 tbsp. of organic Wakame flakes from An Ocean of Flavors
  • 2 tbsp black sesame seeds (to taste)
  • ½ cup edamame beans
  • salt and pepper
  • olive oil (to taste)
  • 2 Lebanese cucumbers (cut into rounds)
  • 1 avocado (cut into quarters)
  • red radish microgreens (to taste)
  • 2-3 green onions (cut diagonally)
  • Gomasio (to taste)

  1. Place the melon cubes in a vacuum bag and remove the air. Refrigerate. (Optional)

  2. In a small saucepan, combine the ginger, cilantro stems, rice vinegar, 2 tablespoons of tamari sauce, and half of the toasted sesame oil. Add a few drops of sriracha sauce, pour in the water, bring to a simmer, and let it steep for 10 minutes. Remove, strain, and set aside.

  3. Place the cauliflower florets in the bowl of a food processor and pulse until they form a grainy texture (like rice).

  4. Line the bottom of a bamboo steamer basket with parchment paper, prick it in a few places, and spread the cauliflower rice over it. Bring 2 cups of water to a boil in a saucepan the same size as the bamboo basket (or in a large wok).

  5. Cover the basket, place it on the pan and cook for 10 minutes.

  6. Remove, transfer the cooked cauliflower semolina to a dish, add the seaweed, sesame seeds and edamame beans, season with salt and pepper and mix well.

  7. Add a drizzle of oil, mix again and set aside.

  8. Remove the melon cubes from the vacuum sealer and place them in a salad bowl.

  9. Pour in the remaining sesame oil and tamari sauce and mix well.

  10. Divide the cauliflower rice among 4 bowls, top with the melon cubes, avocado, cucumber, microgreens, and green onions, sprinkle with gomasio, and drizzle with the ginger broth.

  11. Serve immediately with the remaining broth in a sauceboat.