Korean Spicy Cauliflower and Chickpeas

Okay, so full disclosure this isn’t really my recipe, it’s actually from my Mom! She’s been making Korean spicy pork for years. She gave me the recipe last time she was visiting and I wanted to find a way to veganize it. The sauce is so delicious, but I obviously did not want to continue to use pork as the main ingredient. At first I tried using just chickpeas as a substitute, but felt something was missing. Plus, for the amount of marinade and sauce the recipe called for, the chickpeas ended up being mushier than I preferred once everything was cooked.

I then did a mix of cauliflower and chickpeas and BAM: perfect combo. Spoon that over some steamed rice, add on some chili flakes and cilantro and baby you got yourself a stew going – er I mean a satisfying meal!

The sauce uses a Korean staple – Gochujang, which you can likely find at any Asian supermarket, large chain grocery store or online. If you prefer to make your own, Minimalist Baker has an (obviously) easy recipe.


Korean Spicy Cauliflower and Chickpeas

Prep Time:  20 minutes (plus at least 2 hours for marinade)
Cooking Time: 15-20 minutes
Makes: 5 dishes



2-3 green onions

½ Asian pear purred

1 tbs of minced garlic

2 tsp of minced ginger

1 teaspoon of organic sugar

½ teaspoon of salt


Saute sauce

3 tbs of Gochujang

1 tbs of Kimchi red pepper powder

1 tbs of mirin

1 tbs of sesame oil

1 teaspoon of pepper

1 tbs of soy sauce or kecap manis

1 tbs of chili flakes


1 19 oz can of low sodium chickpeas, drained

1 head of cauliflower cut into florets


Mix all marinade ingredients in a large bowl and add the chickpeas and cauliflower.

Cover and marinade in the fridge for at least 2 hours but preferably overnight (no longer than that as the chickpeas may become to soft). 

In another bowl mix together the saute sauce and set aside

Turn the stove to medium heat and in a wok or large sauce pan add the saute sauce, chickpeas, cauliflower and whatever is left of the marinade.

Stir until everything is thoroughly mixed. Stir occasionally for the next 15-20 until cauliflower to to desired tenderness.

Serve on a bed of white rice with some sauteed or steamed veggies like green beans, edamame or Brussels sprouts.


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