*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.
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
