Korean roasted cauliflower
Serves 4
Easy
Total time:
Check out this punchy, vegetarian and gluten free roasted cauliflower recipe, from Marcus Samuelsson's restaurant, Red Rooster in Shoreditch, London
Skip to ingredients
- 1 cauliflower
- olive oil
- a small bunch corianderleaves torn
- 1/4 red onionthinly 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-cobkernels cut off
- 2 tbsp pumpkin seeds
- 1 clove garlicsliced
Nutrition: per serving
- kcal248
- fat13g
- saturates1.7g
- carbs22.8g
- sugars14.7g
- fibre4.6g
- protein7.6g
- salt0.8g
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.