Heat a saucepan on medium low heat. Melt the butter, and then add the gochujang, garlic and whisk to combine. Turn off the heat. Add the maple syrup and soy sauce and whisk until smooth.

Preheat the oven to 400˚F / 200˚C. Drizzle a sheet pan with olive oil and place in the oven for 5 to 10 minutes.

Halve the Sugarcone Cabbages through the core. Place them cut side down onto a cutting board and line up a chopstick on each side, to use as a guide to prevent slicing all the way through (if you don’t have chopsticks, just take more care when slicing). Carefully slice thin slits into the cabbage, about 1/8-inch thick. Continue preparing the remaining cabbage halves.

Carefully remove the hot sheet pan from the oven (the oil will be hot!). Add the cabbage halves, cut side down onto the oiled and hot surface. Brush or drizzle about half of the gochujang butter all over the cabbage (keep the rest for glazing). Drizzle olive oil all over the cabbage and place in the oven. Roast until the top is deeply golden, for 30 to 35 minutes.

Meanwhile, make the whipped kimchi tofu. Place the kimchi and tofu into a small blender or food processor and puree until smooth. Season generously with salt and pepper.

Just before the cabbage is ready, place the remaining gochujang butter on low heat to melt it again. Drizzle or brush the remaining gochujang butter over the cabbage.

To serve, spread the whipped tofu onto a large, rimmed plate (you can use all of it or save some to drizzle over the top). Top with the cabbage, drizzling over any juices from the sheet pan. Season with sea salt and black pepper, drizzle with olive oil, scatter with sesame seeds and finish with the cilantro.

Serve warm or at room temperature.