Try this recipe for gochujang cauliflower, then check out our gochujang egg mayo sandwich, gochujang chicken traybake, kimchi fried rice 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.


  • 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


  • 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.

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A plate of cauliflower bhajis with dip on the side


Anna Glover profile
Anna GloverSenior food editor

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