Roasting is my go-to way of preparing cauliflower and sprouts whilst Gochujang is one of my favourite spice pastes. It was only a matter of time before I combined the two! And I did, quite some time ago, but the recipe needed tweaking and it needed something with which to accompany it. I just couldn’t put my finger on what.

Eating out recently at a Japanese street-food inspired restaurant, I ate an incredible cauliflower dish which got me thinking (and going back for more!). It helped me determine the tastes and textures that were missing from my initial idea and finally, from that, came this recipe for gochujang roast cauliflower and sprouts.