Gochujang cauliflower with miso beans
Prep
5 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in just 40 minutes and tastes way more impressive than the effort required. The cauliflower gets wonderfully caramelized under a spicy gochujang glaze while creamy white beans soak up a savory miso sauce. White beans are packed with plant based protein and fiber, making this dish genuinely satisfying and nourishing. Best of all, most of these ingredients are probably already in your pantry, so it's budget friendly too. A squeeze of fresh lime ties everything together beautifully.
Ella x
Ingredients
- 1cauliflower(leaves on, quartered)
- 1½ tbspvegetable oil
- 1 bunch/essalad onion(salad onions)
- 3 clove/sgarlic
- 700 gramsbold bean co organic white beans
- 2 tbspwhite miso paste
- 2 tbspgochujang paste
- 1 tbspsoy sauce
- 2unwaxed lime(unwaxed limes, juice of 1, 1 cut into wedges)
Detail level
Instructions
- 1
Preheat the oven to 210ºC, gas mark 7. Put the cauliflower pieces on a baking tray lined with baking parchment, then rub all over with ½ tbsp oil and season. Roast for 30 minutes, turning halfway.
- 2
Meanwhile, finely chop the whites of the salad onions (reserve the greens) and crush the garlic. Heat the remaining 1 tbsp oil in a pan over a medium-low heat and fry the onion whites for 5 minutes until softened. Add the crushed garlic and cook for another minute. Add the beans and their liquid to the pan along with the miso paste and 100-150ml water. Bring to the boil, then turn down the heat and cook for 10 minutes, stirring occasionally to help them become thick and creamy; season if needed.
- 3
While the beans cook, whisk together the gochujang, soy sauce and 2 tbsp water. Once the cauliflower is cooked, brush over the gochujang sauce. Return to the oven for a final 5 minutes. Slice the salad onion greens and put in a bowl with the lime juice and a pinch of salt; set aside for a few minutes. Put the miso beans in bowls, then top with the glazed cauliflower and quick-pickled salad onions. Serve with the lime wedges.
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