A quick and flavorful dish for busy weekdays when you don’t want to compromise on taste.

Preparation time: 5–10 min

Baking time: 20–25 min (180°C fan)

Serves: 2

Vegetarian (vegan option available)

Ingredients

• ½ head broccoli
• ½ head cauliflower
• 1 ½ tbsp gochujang
• 1 tbsp soy sauce
• 1 tsp chili sesame oil
• 1 tbsp water
• 1–2 tbsp sesame seeds
• 60–75 g grated parmesan (vegan: use nutritional yeast or vegan parmesan)

Directions:

1. Preheat the oven to 180°C (fan). Cut the broccoli and cauliflower into florets and rinse them thoroughly.
2. Make the marinade: In a medium bowl, mix together 1 ½ tbsp gochujang, 1 tbsp soy sauce, 1 tsp chili sesame oil, and 1 tbsp water until smooth. Add the cauliflower and broccoli, tossing well until evenly coated.
3. Bake: Transfer the vegetables to an ovenproof dish and bake for 20–25 minutes, until golden and tender.
4. Finish and serve: Sprinkle with sesame seeds and freshly grated parmesan before serving.