Gochujang roasted cauliflower and vermicelli salad

Can be used for all kind of salads


    Salad ingredients :

    • cauliflower
    • lettuce
    • rice noodles
    • chopped kale stems (optional)
    • cucumber
    • cherry tomatoes


    Gochujang salad dressing ingredients:

    • 1.5 tablespoon gochujang paste use less for a less spicy dressing)
    • 1 tablespoon toasted sesame oil
    • 0.5 tablespoon soy sauce
    • 0.5 tablespoon vinegar (any)
    • 1 tablespoon syrup (any)
    • 1 tablespoon grated ginger, juice squeezed out
    • 1-2 spring onions, chopped


    Seasoning paste:

    • 2 tablespoons gochujang paste (use less and add more doenjang paste for a less spicy paste)
    • 1 tablespoon doenjang paste (miso paste)
    • 1-2 tablespoons cooking oil (any)
    • 1-2 grated garlic clove, or 1 teaspoon garlic powder
    • 1 tablespoon ginger in thin strips

Cook the rice vermicelli in hot water with the chopped kale stalks, then rinse with cold water to stop cooking.


Prepare the dressing sauce by mixing the different ingredients listed above: gochujang, toasted sesame, rice syrup, soy sauce, rice vinegar.


Grate some ginger and press out 1 tablespoon of juice to add in the dressing sauce (only the juice with no bits) Add some chopped spring onions

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Peel the cucumber to make tagliatelle cucumber noodles


Mix a bit of the gochujang dressing with the cooked noodles


Prepare the cauliflower seasoning paste by mixing gochujang, doesnjang paste (miso paste),  cooking oil, some slices of ginger


Slice roughly the cauliflower in 2 cm thick, put a little bit of cooling oil over your over plate before disposing the cauliflower. Spread the dressing paste over the cauliflower and cook it in the oven


Dress your salad with lettuce, the noodles, cherry tomatoes, cucumber and the cooked cauliflowers and some spring onions. Pour over the rest of the dressing sauce and enjoy your salad!


The seasoning paste can be used as a rub for oven-roasted cauli, cabbage or tofu