Korean roasted cauliflower

Name: Korean roasted cauliflower
Total time: 1 h 10 min
Yield: serves 4
Ingredients: cauliflower 1; olive oil; coriander a small bunch, leaves torn; red onion 1/4, thinly sliced; gochujang 3 1/2 tbsp; honey 1 1/2 tbsp; mirin 1 1/2 tbsp; vegetable oil; 1, kernels cut off; pumpkin seeds 2 tbsp; garlic 1 clove, sliced

1 hour 10 minutes
serves 4
Easy

Check out this punchy, vegetarian and gluten free roasted cauliflower recipe, from Marcus Samuelsson's restaurant, Red Rooster in Shoreditch, London

September 22, 2017 at 2:30 pm

*This recipe is gluten-free according to industry standards

Ingredients

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

Gochujang glaze

gochujang 3 1/2 tbsp
honey 1 1/2 tbsp
mirin 1 1/2 tbsp

Corn crumble

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

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.