The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Korean-Style Cauliflower, Crunchy Peanut & Quinoa Salad
Who said salads are boring? Ours stars hearty cauliflower, roasted till golden and covered in a sticky 'n fiery gochujang sauce. Serve it over a bed of fluffy quinoa and a medley of vibrant veg, tossed in a moreish orange & miso dressing. Finish with a sprinkle of crunchy peanuts for the perfect bite.
7 plants
Low sat fat
Serving size
Ingredients
- 2 tsp maple syrup
- 4 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 1 unwaxed lime
- 1 red cabbage
- 160g quinoa (quinoa (100%))
- 2 pepper
- 60g orange, miso and ginger dressing (Mustard, Soya) (Sunflower Oil, Water, White Wine Vinegar, Wheat Free Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Miso Paste (Water, Soybean, Rice, Salt), Orange Juice Concentrate, Ginger, Dijon Mustard (Water, Mustard Seeds, Spirit Vinegar, Salt), Orange Zest, Garlic Puree, Xanthan Gum)
- 2 carrot
- 40g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 cauliflower
- 1 handful of fresh coriander
- 2 spring onion
Nutritional Information
Calories: 466
Protein: 12g
Carbs: 46g
Fat: 28g
Korean-Style Cauliflower, Crunchy Peanut & Quinoa Salad
Who said salads are boring? Ours stars hearty cauliflower, roasted till golden and covered in a sticky 'n fiery gochujang sauce. Serve it over a bed of fluffy quinoa and a medley of vibrant veg, tossed in a moreish orange & miso dressing. Finish with a sprinkle of crunchy peanuts for the perfect bite.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a large bowl, a medium bowl, a peeler or julienne peeler & a sieve
Roast the cauli
- Remove the leaves and cut the cauliflower into florets. Thinly slice the peppers
- Place both onto the lined baking tray, drizzle with 1 tbsp oil and season with salt and pepper. Roast for 18-20 mins, until soft and golden
Boil the quinoa & prep
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
- Peel the carrots into ribbons then slice into long, thin strips (use a julienne peeler or spiralizer if you have one)
- Trim and finely slice the cabbage. Roughly chop the coriander and peanuts
Pickle the veg
- To the large bowl, add the carrot, cabbage, coriander and half the peanuts. Squeeze in the juice from the lime and season with salt. Set aside
- In the small bowl, combine the gochujang, maple syrup and 1 tbsp oil
Finish the cauliflower & toss the salad
- When the cauliflower has 5 mins remaining, remove from the oven and drizzle over the gochujang sauce. Return to the oven for the remaining time
- When ready, add the quinoa and roasted pepper to the pickled veg bowl with three-quarters of the orange, miso & ginger dressing and 1 tbsp oil. Season with salt and pepper. Toss to combine
Finish & plate up
- Serve the quinoa salad on plates. Top with the gochujang cauliflower. Drizzle over the remaining dressing
- Thinly slice the spring onions and scatter over with the remaining peanuts
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.