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

Preparation and cooking time
- Total time55 mins
Easy
Serves 2

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

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.