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.

Serves 2

Ingredients Equipment to have ready
For the aubergine puree: Chopping board
1 aubergine, pierced with a knife (or substitute 2 courgettes) Sharp knife
1/2 tsp miso paste Measuring spoons or teaspoon
1/4 tsp toasted sesame oil Jug or bowl
1/4 tsp rice vinegar Stick blender
1/4 tsp light soy sauce Baking trays
1/4 – 1/2 tsp maple syrup Large mixing bowl
1/2 clove garlic, finely chopped Fine grater
Small pan with lid
For the roasted vegetables:
1 tsp gochujang paste
Splash of rice vinegar
Splash of toasted sesame oil
1/2 tsp grated ginger
1/2 clove garlic, finely chopped
1/2 cauliflower, cut into florets and keeping the leaves
16 sprouts, halved
For the accompaniments:
60g quinoa
2 handfuls of pomegranate seeds
Handful of dry roasted peanuts, lightly crushed
1 spring onion, finely chopped
2 handfuls of frozen edamame, defrosted
Handful of coriander, chopped


  1. Preheat the oven to 200C.
  2. Rinse the quinoa in a sieve under cold running water until the water runs clear. Cook according to packet instructions and leave to cool with the lid off.
  3. Place the aubergine on a baking tray and bake in the hot oven for 30-45 minutes until completely soft. Remove from the oven and leave until cool enough to handle.
  4. In a mixing bowl, mix together the gochujang paste, rice vinegar, sesame oil, ginger and garlic. Tip in the cauliflower and sprouts and stir to coat well in the mixture.
  5. Transfer the vegetables to a baking tray and bake in the oven for 30-45 minutes until cooked and browned.
  6. Turn down the oven to 180C and spread the quinoa onto a tray. Bake in the oven for around 15-20 minutes until lightly toasted. It dries a little and turns more golden in colour. Some of it will become crunchy.
  7. In a jug, mix together the rest of the puree ingredients, starting with 1/4 tsp maple syrup, tasting and adding more if needed to balance the saltiness of the miso and soy.
  8. Cut along the length of the aubergine and scoop out the flesh into the jug with the miso mixture.
  9. Blitz with a stick blender until smooth then set aside.
  10. To serve, spoon some aubergine puree onto the plate, top with the vegetables, sprinkle over the quinoa, pomegranate, edamame, peanuts, spring onion and coriander.