Gochujang Cauliflower "Steaks" -

For all my TSITP girls, you’ll know where I’m coming from with Gochujang-glazed vegetables for cosy season. Instead of Jeremiah’s glazed-carrots, we’re going with these sticky gochujang cauliflower steaks.

Caramelised at the edges, butter-soft in the middle, and braised in a bold and fiery sauce that glaze that elevates the humble cauli ito a dinner worth writing home about. This one’s perfect for weeknight dinners, or even a show-stopping vegetarian dish for your dinner party this holiday season.

Why Gochujang?

Fiery, funky, and full of depth – this Korean fermented red pepper paste. Its equal parts spicy, sweet (swicy?!) and deeply savoury. It’s a pantry powerhouse: whisk it into soups, stir-fries, or marinades for an instant hit of flavour that clings beautifully to vegetables like cauliflower. Discover my full list of cosy season pantry staples, here.

How To Make Gochujang Cauliflower Steaks

Prep the cauliflower:

Slice your cauliflower into thick “steak”-like pieces.
Whisk a quick marinade with olive oil, paprika, salt, and pepper.
Brush the marinade generously over the cauliflower and roast at 180°C until golden on the outside but tender within. Pro tip: flip halfway to ensure both sides roast evenly.

Make the glaze:

Heat sesame oil in a pan.
Add gochujang, soy sauce, rice vinegar, gochugaru, sugar, and a splash of water.
Stir until smooth, then let it simmer and thicken into a sticky sauce.
Taste and adjust for spice, sweetness, or tang.

Assemble and serve:

Add the roasted cauliflower steaks to the pan, flipping to coat them completely in the glossy sauce.
Optional: serve the steaks over whipped tahini.
Garnish with sesame seeds and scallions and DIVE IN!

You can serve these gochujang cauli steaks as they are, or paired with other hearty vegetarian dishes as part of a larger feast.

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We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries.