Slice cabbage into wedges, season with ground coriander, thyme, granulated onion and garlic, spray or brush with olive oil.
Space 3-4 cm apart on a parchment-lined baking sheet, cover with a parchment paper blanket.
Roast at 425°F (220°C) for 30 min covered, then uncover and roast for another 10-15 min.
Remove from oven and top with gochujang.
Serve with rice cooked in mushroom broth.
