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

Gochujang buttered cauliflower

  • serves 2
  • Easy

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


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.



  • cauliflower 1 small or ½ large, cut into wedges
  • sesame oil 1 tbsp
  • thai sticky rice or sushi rice 150g
  • rice vinegar 100ml
  • shallot 1, finely chopped
  • red chilli 1 small, finely chopped
  • caster sugar a pinch
  • cucumber ½, sliced or ribboned
  • mooli or radishes 100g, sliced
  • butter 2 tbsp, softened
  • white miso 1 tsp
  • gochujang 1 tbsp
  • 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.

Find more exciting cauliflower recipes

A plate of cauliflower bhajis with dip on the side

Nutritional Information

  • Kcals 557
  • Fat 20.1g
  • Saturates 8.9g
  • Carbs 78.2g
  • Sugars 11.7g
  • Fibre 5.8g
  • Protein 13g
  • Salt 0.9g