While we adore seeing what our favorite chefs prepare to impress guests, it’s even more intriguing to find out what they make for themselves on a typical weeknight. Our series, My Go-To Meal, invites chefs and food lovers to share their go-to recipes. Today, Hetty McKinnon reveals a fantastic recipe for whole roasted gochujang cauliflower.
In my kitchen, a gallery wall showcases a rotating selection of cookbooks. Most stay for a few weeks before I switch them out, but Hetty McKinnon’s To Asia, With Love has been a constant for months.
If you follow Hetty on Instagram, you’re likely familiar with her stunning recipes and inviting descriptions. Her dishes beautifully embody the joy of cooking and sharing meals with loved ones. As a vegetarian, I appreciate how Hetty’s recipes are “truly egalitarian, perfect for anyone who enjoys vibrant, vegetable-focused dishes. No labels needed.
Exploring the narratives behind her recipes was a delightful experience. The stories reflect a deep respect for the food we cherish and the excitement of rediscovering beloved flavors. One essay about embracing a third culture resonated with me, celebrating the diverse voices and stories in the culinary world. I was thrilled to chat with Hetty about one of her standout recipes from her latest book.
What’s your go-to meal?
Whole roasted gochujang cauliflower served with smashed roasted butter beans (recipe below).
What flavors inspired this dish?
I adore whole roasted cauliflower. It’s a fantastic way to showcase an everyday vegetable and create a memorable centerpiece at the table.
Over the years, I’ve crafted various roasted cauliflower recipes, but this one is particularly bold, both visually and in flavor. The gochujang adds a sweet heat that pairs perfectly with yogurt. The yogurt balances the spice with a tangy creaminess, making it a surprising yet beautiful dish that highlights the versatility of vegetables.
Why is this your go-to recipe?
This dish is straightforward to make yet visually striking. It’s versatile too—perfect for a casual weeknight dinner or an impressive presentation for guests.
You’ll need just a couple of sheet pans (or even one if that’s all you have) and a hot oven. This is a hands-off recipe; the oven handles most of the work.
What makes this recipe unique?
The gochujang brings an exciting flair to this dish! It adds color, complex fermented flavors, and sweetness, making it unexpected. Not many consider using gochujang with cauliflower! It’s sweet and spicy, and while the yogurt will mellow the heat, feel free to adjust the amount in the marinade to suit your taste.
Can this recipe be made dairy-free?
To make it vegan, simply substitute with dairy-free yogurt. Coconut yogurt works wonderfully.
What’s the secret to consistently delicious results?
Don’t shy away from roasting your cauliflower until it’s beautifully golden. A lighter roast will result in less flavor compared to a well-caramelized exterior, which adds a lovely smokiness to the tender interior.
What kitchen tools do you recommend?
A sheet pan is a must! I have several stacked in my oven, using them for everything from roasting to mixing ingredients or arranging dumplings.
Other essentials include a reliable utility knife (mine’s from Tokyo), a sturdy pair of kitchen scissors (my favorite is from Material Kitchen), a versatile 10-inch skillet (I love my cast iron from Staub), and chopsticks for cooking, mixing, and whisking.
What other recipes from To Asia, With Love should readers try?
I have so many favorites! You must try the Sheet Pan Chow Mein, Life-Changing Udon, Banh Mi Salad, Salt and Pepper Eggplant, Vegan Tantanmen, and Soy Sauce Noodles with Fried Eggs. The list goes on!
Description
This weeknight dish brims with bold flavors and savory spices. Paired with cannellini beans, this cauliflower is sure to satisfy and bring the heat!
Ingredients
For the cauliflower:
- 1–2 tablespoons gochujang (Korean fermented hot pepper paste)
- 1/2 cup (125 g) plain yogurt
- Extra-virgin olive oil
- 1 large cauliflower (about 2 1/4 pounds / 1 kg) – can also substitute with a whole cabbage
- 1 lemon, halved
- Handful of chopped parsley leaves
- Handful of cilantro leaves
- 2 tablespoons flaked or slivered almonds, toasted
- Sea salt and black pepper
For the beans:
- 1 pound (450 g) cooked butter beans (about two 14-ounce / 400-g cans, drained) – can substitute with chickpeas, cannellini beans, or lentils
- Extra-virgin olive oil
- 1 garlic clove, finely grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- Sea salt and black pepper
Instructions
- Preheat the oven to 425°F (220°C).
- In a small bowl, whisk together the gochujang and yogurt, then add a drizzle of oil.
- Remove the outer leaves from the cauliflower and trim the stem so it’s flush with the bottom. Place the cauliflower on a sheet pan, drizzle with oil, and season generously with sea salt and black pepper.
- Roast in the oven for 45–50 minutes until golden and nearly cooked. Remove, drizzle with more oil, and squeeze half a lemon over the top.
- Massage about 2 tablespoons of the gochujang yogurt into the cauliflower. Return to the oven and roast for another 10–15 minutes until fully tender (check often as cooking time varies with size).
- For the smashed butter beans, place them in a bowl and roughly mash with a fork or potato masher, breaking up some but not all for a chunky texture. Drizzle with oil, add garlic, cumin, coriander, and ginger, then season and mix well. Spread on a separate sheet pan and roast for 20–30 minutes until crispy and golden.
- To serve, spoon the smashed beans onto a large plate and place the roasted cauliflower on top. Add dollops of the remaining gochujang yogurt, drizzle with oil, and season. Top with parsley, cilantro, and almonds, and serve with the remaining lemon on the side.
Recipe from To Asia, With Love by Hetty McKinnon (Prestel, 2021)
