Korean Roasted Cauliflower

Korean Roasted Cauliflower



  • 1 cauliflower 
  • olive oil
  • Tastic spice
  • 1 tbsp paprika
  • 1/4 pickled red onion, thinly sliced

Gochujang glaze

  • gochujang 3 1/2 tbsp
  • honey 1 1/2 tbsp
  • mirin 1 1/2 tbsp

Corn crumble

  • vegetable oil
  • corn-on-the-cob 1, kernels cut off
  • pumpkin seeds 2 tbsp
  • garlic 1 clove, sliced


  • Heat the oven to 200C/fan 180C/gas 6. Rub the cauliflower with 2 tbsp of olive oil and season generously with Tastic and paprika.

  • 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 and red onion.

Tastic Spice is available HERE

Do me a favor?  If you decide to be great and make this recipe, take a pic and share it on Instagram and tag me (@mrfoodtastic) and use the hashtag #mrfoodtastic so I can see just how amazing you are.  I repost my favorite ones 😊


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