Whole roasted gochujang cauliflower with smashed roasted butter beans from To Asia, With Love: Everyday Asian Recipes and Stories from the Heart (page 193) by Hetty Lui McKinnon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute toasted slivered almonds for toasted flaked almonds; canned butter beans, cooked chickpeas, cooked cannellini beans, or cooked lentils for cooked butter beans; cabbage for cauliflower; and coconut milk yoghurt or non-dairy yoghurt for yoghurt.

  • ethacher on February 16, 2026

    Good but not great - beautiful, but with the sauce just on the outside the caulk wasn't quite flavorful enough, and a little dry overall with the crispy beans. I added some spiced yogurt and that helped.

  • Jardimc on March 04, 2023

    My bad. I was seduced by the pretty photo and recipe title. As this was my first time attempting this recipe, I followed it to the letter. I would have done better to follow my instincts, especially on the smashed butter beans. Baking the mash uncovered on sheet pan rendered them dry and inedible. My guess is this recipe was most likely a sketch, written in a hurry and never tested. Seasoned cooks will likely be able to anticipate the pitfalls and adjust accordingly. Beginner cooks beware.

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