Whole Gochujang Roasted Cauliflower

This gochujang whole roasted cauliflower is an incredibly flavourful and impressive dish that is really easy to make. It’s spicy, sweet and salty on the outside, and buttery soft on the inside. A dream!

Whole Gochujang Roasted Cauliflower

  • Servings: 6
  • Print


  • 1 head of cauliflower
  • 2 tbsp sesame oil
  • 1 tbsp gochujang
  • 1 tbsp maple syrup
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tbsp tomato paste
  • 1 tbsp water
  • 2 drops liquid smoke
  • 1tbsp soy sauce
  • 1 tbsp white miso paste
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tbsp black tahini
  • 1 tsp chopped parsley


  1. Wash and dry a whole head of cauliflower and cut off the stem and leaves, then place it onto a lined baking tray.
  2. In a bowl, whisk together the sesame oil, gochujang, maple syrup, garlic powder, onion powder, tomato paste, water, liquid smoke, soy sauce, white miso paste, lemon juice and salt.
  3. Cover the cauliflower head in the marinade and use a pastry brush to ensure that all sides are covered.
  4. Bake in a preheated oven at 160ΒΊC for 2 hours or until tender all the way through.
  5. When it’s done, drizzle on the black tahini and chopped parsley.

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