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💭 Why you’ll love this recipe
My friend introduced me to gochujang almost a decade ago and I’ve been hooked ever since. This recipe takes the fermented spicy goodness of gochujang and adds it to the perfect vehicle - roasted cauliflower. This makes for crispy, yet soft cauliflower, and an explosion of flavors in your mouth. One of the best vegan recipes I make at home all the time! If you’re looking for more great vegan cauliflower recipes, check out my roasted cauliflower soup or Indian Aloo Gobi recipes!!
Easy, wholesome recipe: This recipe is super simple and can be made in just an hour. You have multiple cauliflower heads? Just pop them all in the oven at the same time. Or make these air fryer cauliflower bites instead. Explore new flavor profiles: Adding a global flavor profile to local, seasonal ingredients leads to sustainable eating habits. And this Korean gochujang cauliflower is a perfect example of amazing umami flavour (and cauliflower is almost always in season)Make this as whole roasted cauliflower or use florets: The main recipe uses a whole head of cauliflower, but make sure to check out the section below that for florets!
📋 Ingredients and notes
You’ll need a head of cauliflower, gochujang, soy sauce (or tamari, if you’re gluten-free) along with tahini, garlic, lemon juice, olive oil, salt and pepper. You can garnish with fresh herbs or even cheese if you consume dairy products.
What is gochujang? Is it vegan?
Gochujang is a vegan, Korean chili paste that’s made with glutinous rice, fermented soy beans and salt. Despite it’s fiery red color, the flavor can range from sweet to spicy, making it the backbone of Korean cooking. I put gochujang on all my vegetables! It’s the most delightful spicy umami bomb ever because it’s essentially a fermented chili paste. Plus, it has all the ingredients for fantastic flavor which contribute to the perfect bite of gochujang cauliflower!
Notes and variations
Add sesame oil: If you want to amp up the flavors a notch, you can add some sesame oil to the marinade.Add rice vinegar: Adding a bit of vinegar can help bring out more tart flavors and makes the glaze consistency a bit more fluid. Top with spring onions, green onion, or sesame seeds: These help add a bit of crunch to the cauliflower once you’re done roasting them. Add red pepper flakes: If you want something a bit more spicy (though gochujang is already a bit spicy!) you can add red pepper flakes (or Korean gochugaru) to take it up a notch (if you really like spicy food!)
⏲️ Make whole roasted cauliflower
The base technique for making whole cauliflower roast is inspired by Ottolenghi’s recipe.
You first boil the cauliflower in salted water to start the cooking process. Once the cauliflower is soft (about 10-15 minutes) make sure to drain the water and blot it using a clean towel. This helps absorb extra moisture. You can keep or chop off the stem based on whether the cauliflower is able to stand on it’s own and set aside in a large bowl.
Make the sauce by mixing gochujang, soy sauce, tahini, olive oil, salt and pepper in a small bowl. Smear the cauliflower with this sauce, making sure to get the crevices. Blot out any excess and pop it into the oven at 425F for about 25 minutes. Optional: You can broil for about 30 seconds to get it crispy if you like, and garnish with fresh herbs, spring onion and/or cheese.
⏲️Make vegan gochujang cauliflower wings!
If you have cauliflower florets, the technique for making gochujang cauliflower wings is slightly different, but not by a whole lot. These can
Toss the florets with olive oil, salt and pepper, and bake for 15 minutes at 425F. This releases excess water, making it less soggy. Make the marinade by mixing gochujang, soy sauce, tahini, olive oil, salt and pepper in a small mixing bowl. Blot excess water from florets and toss them in the sauce. If you want it ultra crispy, you can add breadcrumbs and/or chickpea flour. Spread out the florets on a baking sheet (or an air fryer tray or basket). You can use parchment paper if you want to make them extra crispy to your desired consistency. Pop it back in the oven at 425F for another 20 minutes, or in the air fryer for 15 minutes, tossing them or shaking them halfway through to make sure they’re cooked evenly.
Don’t forget to check out my Korean cauliflower tacos to use these up the next day, or this pav bhaji if you are looking for cauliflower recipes!
🍴 Serving and storage suggestions
I serve whole roasted cauliflower as a family style dish. The florets, you can serve in a bowl with chopped scallions (add a creamy dip to tone down the spice!) or better yet: make gochujang cauliflower tacos or an easy fried rice bowls. I also love serving this as a healthy side dish on it’s own to any main dish! To store the cauliflower, place them in an airtight container and warm them up in an oven at 350F for 5-10 minutes. I prefer this instead of popping them in the microwave since it helps retain crispiness! If you like this recipe, check out these easy Korean-inspired recipes: If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
📖 Recipe
