Roasted Cauliflower Recipe

Korean roasted cauliflower

  • serves 4
  • Easy

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


*This recipe is gluten-free according to industry standards



  • 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


  • 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.

Nutritional Information

  • Kcals 248
  • Fat 13g
  • Saturates 1.7g
  • Carbs 22.8g
  • Sugars 14.7g
  • Fibre 4.6g
  • Protein 7.6g
  • Salt 0.8g