Gochujang Cauliflower with Rice and Sesame Spinach

A glaze that goes on at the very end

Cauliflower is the heart of this dish: roasting gives it browned edges and a firm bite without the florets falling apart. Gochujang, a Korean fermented chilli paste, adds heat, saltiness and a rounded, slightly sweet flavour to the sauce. A little white miso deepens its savoury character. Rice vinegar brings the freshness it needs; together, these acids keep the glaze from feeling heavy or sticky. This is a modern meal with Korean-inspired flavours, not a traditional Korean dish.

Roast the cauliflower without the sauce first. Gochujang and miso already contain sugars, which can get too dark if exposed to heat for too long. Adding the sauce to the hot florets at the end and returning them briefly to the oven helps the glaze cling while keeping the roasted edges distinct. Cut the florets to roughly the same size so they cook at the same time. A roomy baking sheet helps, too: on a crowded sheet, the cauliflower is more likely to steam than roast.

You can make this combination all year round. Cauliflower is widely available in the Netherlands, especially in the colder months, but is generally available at other times of year too. Fresh spinach wilts quickly, and a brief blanch gives it a soft, green contrast to the spicy cauliflower. Squeeze out most of the water after draining, or the rice will get wet on the plate. Then toss the spinach with briefly warmed garlic, soy sauce and sesame seeds; cooking it for too long will make it unnecessarily limp.

Gochujang varies in heat and saltiness from brand to brand, so taste the sauce before adding it to the cauliflower. If it’s very strong, add a little extra water; if it needs a touch of sweetness, you can add a little more maple syrup. White miso is mild and works best here, but another light miso will also do. Let everyone add chili crisp at the table to taste: the crunchy chilli and oil bring extra heat and texture, but aren’t needed for the sauce to work.

Serve the cauliflower and spinach alongside or on top of hot rice, so the rice catches some of the sauce. An extra splash of rice vinegar at the table is nice if you’d like to brighten up the meal. Cover leftovers and refrigerate them within two hours, then eat within three days. Reheat the cauliflower and rice thoroughly; add a small splash of water if needed. The spinach is best fresh, but can be reheated with the rest.