Gochujang cauliflower with miso beans

Preheat the oven to 210ºC, gas mark 7. Put the cauliflower pieces on a baking tray lined with baking parchment, then rub all over with ½ tbsp oil and season. Roast for 30 minutes, turning halfway.

Meanwhile, finely chop the whites of the salad onions (reserve the greens) and crush the garlic. Heat the remaining 1 tbsp oil in a pan over a medium-low heat and fry the onion whites for 5 minutes until softened. Add the crushed garlic and cook for another minute. Add the beans and their liquid to the pan along with the miso paste and 100-150ml water. Bring to the boil, then turn down the heat and cook for 10 minutes, stirring occasionally to help them become thick and creamy; season if needed.

While the beans cook, whisk together the gochujang, soy sauce and 2 tbsp water. Once the cauliflower is cooked, brush over the gochujang sauce. Return to the oven for a final 5 minutes. Slice the salad onion greens and put in a bowl with the lime juice and a pinch of salt; set aside for a few minutes. Put the miso beans in bowls, then top with the glazed cauliflower and quick-pickled salad onions. Serve with the lime wedges.