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Korean roasted cauliflower
Published: September 22, 2017 at 2:30 PM
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Serves 4
Easy
Total time: 1 hr and 10 mins
A star rating of 5 out of 5.1 ratingRate
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Check out this punchy, vegetarian and gluten free roasted cauliflower recipe, from Marcus Samuelsson's restaurant, Red Rooster in Shoreditch, London
Vegetarian
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Make this Korean roasted cauliflower, then check out our simple roasted cauliflower and more cauliflower recipes.
Ingredients
Nutrition
-
1 cauliflower
-
olive oil
-
a small bunch coriander
leaves torn
-
1/4 red onion
thinly sliced
Gochujang glaze
- 3 1/2 tbsp gochujang
- 1 1/2 tbsp honey
- 1 1/2 tbsp mirin
Corn crumble
-
vegetable oil
-
1 corn-on-the-cob
kernels cut off
-
2 tbsp pumpkin seeds
-
1 clove garlic
sliced
Nutrition: per serving
- kcal248
- fat13g
- saturates1.7g
- carbs22.8g
- sugars14.7g
- fibre4.6g
- protein7.6g
- salt0.8g
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Method
-
step 1
Heat the oven to 200C/fan 180C/gas 6. Rub the cauliflower with 2 tbsp of olive oil and season generously.
-
step 2
Roast for 1 hour or until nicely browned and tender when pierced with a knife. Meanwhile, whisk together the gochujang glaze ingredients in a bowl.
-
step 3
For the crumble, heat 1 tbsp of vegetable oil in a frying pan and fry the corn kernels over a high heat for 3-4 minutes until charred.
-
step 4
Add the pumpkin seeds and garlic, and fry for 1 minute until golden.
-
step 5
Brush the cauliflower with the gochujang glaze and sprinkle over the corn crumble, coriander and red onion.
Buy gochujang (Korean pepper paste) in most large supermarkets.
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