Description
These gochujang cauliflower steaks are roasted until tender and caramelised, then coated in a sticky, spicy-savoury glaze made with gochujang, soy sauce, and sesame oil. A bold and satisfying vegetarian main perfect for weeknight dinners or special occasions.
Ingredients
- 1 large head cauliflower
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 1 tablespoon sesame oil
- 3 tablespoons gochujang paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon gochugaru (Korean chilli flakes), adjust to taste
- 1 tablespoon granulated sugar
- 3 tablespoons water
- ½ cup whipped tahini (optional)
- 1 tablespoon sesame seeds (optional)
- 2 scallions, finely sliced (optional)
Instructions
- Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
- Remove the outer leaves from the cauliflower and trim the stem so it sits flat. Slice into 2–2.5 cm thick steaks. You should get 3–4 steaks; loose florets can be roasted separately.
- In a small bowl, whisk together olive oil, smoked paprika, salt, and black pepper. Brush over both sides of the cauliflower steaks.
- Arrange on the prepared tray and roast for 20 minutes. Flip carefully and roast for another 15–20 minutes until golden and tender.
- Meanwhile, heat sesame oil in a pan over medium heat. Add gochujang, soy sauce, rice vinegar, gochugaru, sugar, and water. Stir until smooth and simmer for 3–5 minutes until thickened and glossy.
- Transfer roasted cauliflower steaks to the pan and gently coat with the glaze, spooning it over to fully cover.
- Serve immediately, over whipped tahini if using. Garnish with sesame seeds and sliced scallions.
Notes
- Add grated garlic or ginger to the glaze for extra depth.
- Substitute sugar with honey or maple syrup if preferred.
- Finish the glaze with a knob of butter for added richness.
- Serve over rice, noodles, or alongside roasted vegetables.
- Use remaining roasted florets as tasty sides or snacks.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 cauliflower steak with glaze
- Calories: 220
- Sugar: 6g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
