Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Korean roasted cauliflower
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 cauliflower
- olive oil
- a small bunch coriander, leaves torn
- 1/4 red onion, thinly sliced
Gochujang glaze
- 3 1/2 tbsp gochujang
- 1 1/2 tbsp honey
- 1 1/2 tbsp mirin
Corn crumble
- vegetable oil
- 1 corn-on-the-cob, kernels cut off
- 2 tbsp pumpkin seeds
- 1 clove garlic, 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.
