Recipe: Gochujang-glazed cauliflower

10m prep
1h cook

This vibrant recipe is both a celebration of Korean flavours and of the humble cauliflower, utilising a glaze often used for chicken or pork to transform one of our favourite vegetables into a showstopper.

Based around gochujang – the fermented Korean chilli paste that you’ll want to include in everything once you try it – the recipe is given sweetness from Australian honey, salty umami from soy sauce, a hint of acidic complexity from rice wine vinegar and depth from a splash of toasted sesame oil.

The best thing about this recipe – other than its deliciousness and its simplicity – is its versatility. Make it with a whole cauliflower or cut into florets. Serve it warm or cold. Feature it as a main course centrepiece or as a side dish for something just as delicious.


Serves 4 as a side dish, 2 as a main
1 cauliflower, whole or cut into large florets
Salt for seasoning water
3 tbsp gochujang paste View
4 tbsp honey View
1.5 tbsp soy sauce View
1 tbsp peanut oil
3 tsp rice wine vinegar View
1 tsp freshly grated garlic
2 tsp freshly grated ginger
2 tsp toasted sesame oil View
Spring onions, finely sliced, to serve
Coriander leaves, to serve
Black sesame seeds, to serve View
White sesame seeds, to serve View

Preheat oven to 180C.

Bring a large pot of well-salted water to the boil and submerge the whole cauliflower or cauliflower florets. Simmer for 15 minutes, then remove cauliflower from water and drain well.

In a small saucepan, combine the gochujang, honey, soy sauce, peanut oil, rice wine vinegar, garlic and ginger and stir over a medium heat until simmering and well combined. Remove from heat – it should thicken slightly as it cools – and stir in the toasted sesame oil.

Place the par-cooked, drained caulflower on a baking tray and roast for 15 minutes. Remove from oven and use a pastry brush to lightly cover the cauliflower with gochujang glaze (be sure you reserve enough to cover again later).

Roast for a further 30 -45 minutes, or until cauliflower has browned all over and even charred lightly in places. Remove from oven and brush with more glaze (or if using florets, toss them in a bowl with a tablespoon or two of glaze).

Serve with finely sliced spring onion, coriander leaves and black and white sesame seeds.

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