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Gochujang buttered cauliflower

Cauliflower steaks in Gochujang sauce, served with sticky rice and cucumber pickles

Gochujang buttered cauliflower

Name: Gochujang buttered cauliflower
Total time: 55 min
Yield: Serves 2
Cuisine: Korean
Ingredients: 1 small or ½ large cauliflower cut into wedges; 1 tbsp sesame oil; 150g thai sticky rice or sushi rice; 100ml rice vinegar; 1 shallot finely chopped; 1 small red chilli finely chopped; a pinch caster sugar; ½ cucumber sliced or ribboned; 100g mooli or radishes sliced; 2 tbsp butter softened; 1 tsp white miso; 1 tbsp gochujang; black sesame seeds to serve

Anna Glover

Published: February 24, 2021 at 4:37 PM

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Serves 2

Easy

Total time: 55 mins

A star rating of 5 out of 5.2 ratingsRate

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A brand-new take on cauliflower, this fiery recipe sees roasted cauliflower steaks coated in a buttery miso and gochujang paste. Serve with sticky rice and cucumber pickle

Vegetarian

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Alternatives

Complete the dish

Try this recipe for gochujang cauliflower, then check out our gochujang egg mayo sandwich, gochujang chicken traybake, kimchi fried rice, buffalo cauliflower wings and more Korean-inspired recipes. Also read our guide on what is gochujang and where to buy it for more advice on sourcing this ingredient as well as our favourite gochujang recipes.

Ingredients

Nutrition

1 small or ½ large cauliflower

cut into wedges
1 tbsp sesame oil
150g thai sticky rice or sushi rice
100ml rice vinegar
1 shallot

finely chopped
1 small red chilli

finely chopped
a pinch caster sugar
½ cucumber

sliced or ribboned
100g mooli or radishes

sliced
2 tbsp butter

softened
1 tsp white miso
1 tbsp gochujang
black sesame seeds

to serve

Nutrition: per serving

kcal557
fat20.1g
saturates8.9g
carbs78.2g
sugars11.7g
fibre5.8g
protein13g
salt0.9g

Method

step 1

Heat the oven to 220C/fan 200C/gas 7. Put the cauliflower on a baking tray and drizzle over the sesame oil. Rub in to coat well. Season, cover with foil and bake for 30-40 minutes or until tender.
step 2

Cook the rice following pack instructions, then leave to steam in the pan until ready to serve. Stir the rice vinegar, shallot, chilli, and sugar in a bowl with a pinch of salt until the sugar dissolves. Toss with the cucumber and mooli, then set aside to pickle.
step 3

Meanwhile, mash together the butter, miso and gochujang in a small bowl with a pinch of salt. After 30 minutes, remove the foil from the cauliflower, and spoon the gochujang butter over the steaks, helping it to melt into the florets. Roast again for 10-15 minutes or until the stalks are tender and the tips are golden. Serve with the sticky rice and the cucumber pickle alongside. Scatter over the sesame seeds to serve.

Find more exciting cauliflower recipes

A plate of cauliflower bhajis with dip on the side

Authors

Anna Glover profile

Anna GloverSenior food editor

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A star rating of 5 out of 5.2 ratings

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