Korean-Style Cauliflower, Crunchy Peanut & Quinoa Salad

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Soya, Mustard, Peanuts

May Contain: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	121Kcal	466Kcal
	508kJ	1948kJ
Fat	7.2g	28g
of which saturates	0.9g	3.6g
Carbohydrates	12g	46g
of which sugars	5.5g	21g
Protein	3.2g	12g
Salt	0.36g	1.4g
Fibre	2.5g	9.8g

Back

Vegan 7 plants Low sat fat

Korean-Style Cauliflower, Crunchy Peanut & Quinoa Salad

Prep time: 15 mins

Total time: 30 mins

Cuisine: Korean

Food group: Vegan

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.

Cooking Instructions

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.

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