Olive Magazine
Roasted Cauliflower Recipe

Korean roasted cauliflower

Published: September 22, 2017 at 2:30 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition:
NutrientUnit
kcal248
fat13g
saturates1.7g
carbs22.8g
sugars14.7g
fibre4.6g
protein7.6g
salt0.8g
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Make this Korean roasted cauliflower, then check out our simple roasted cauliflower and more roasted cauliflower recipes.

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.

Buy gochujang (Korean pepper paste) in most large supermarkets.

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