Vegetarian recipe ideas
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Heat the oven to 200C/fan 180C/gas 6. Rub the cauliflower with 2 tbsp of olive oil and season generously.
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.
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.
Add the pumpkin seeds and garlic, and fry for 1 minute until golden.
Brush the cauliflower with the gochujang glaze and sprinkle over the corn crumble, coriander and red onion.
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