Preheat the oven to 220°C (200°C fan) and place the cauliflower florets on a baking tray. Add the sesame oil and gochujang paste and toss to coat the cauliflower. Bake for 15-20 minutes, tossing halfway through the cooking time, until crispy.
To make the Nuoc Cham dressing, combine the fish sauce, tamari, lime juice, brown sugar, garlic, chilli and a splash of water, and set aside.
Snap the rice noodles into small parts and place in a large, heatproof bowl. Pour over boiling water and steep for 5-8 minutes (depending on thickness of the noodles) until softened. Drain and return to the bowl.
Add the cabbage, spring onion, mint, coriander, sesame seeds and the crispy cauliflower and stir to combine.
Divide between two bowls and serve with the Nuoc Cham dressing.
Combine 1 tbsp tomato puree, ½-1 tsp chilli powder to taste, and 1 tbsp soy sauce together