Make this Korean roasted cauliflower, then check out our simple roasted cauliflower and more roasted cauliflower recipes.


  • 1 cauliflower
  • olive oil
  • a small bunch coriander, leaves torn
  • 1/4 red onion, thinly sliced

Gochujang glaze

Corn crumble

  • vegetable oil
  • 1 corn-on-the-cob, kernels cut off
  • 2 tbsp pumpkin seeds
  • 1 clove garlic, sliced


  • 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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