Description
A vibrant side dish or main course featuring roasted cauliflower dressed in a spicy-sweet gochujang sauce.
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 tablespoons of olive oil
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of gochujang
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of honey or maple syrup
- 1 teaspoon of rice vinegar
- 2 minced garlic cloves
- 1 teaspoon of grated fresh ginger
- 1 teaspoon of toasted sesame seeds (for garnish)
- 2 sliced green onions (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cauliflower florets with olive oil, salt, and black pepper; spread them out on a baking sheet in a single layer.
- Roast for 25 to 30 minutes, flipping halfway through, until golden brown and crispy at the edges.
- While the cauliflower roasts, prepare the sauce. In a small bowl, whisk together gochujang, soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger until smooth.
- For a thicker sauce, simmer in a small saucepan over medium heat for 3 to 5 minutes until slightly thickened.
- Remove the roasted cauliflower from the oven and drizzle or toss the sauce over the hot florets to coat them well. Return to the oven for an additional 5 minutes to achieve a more caramelized coating if desired.
- Garnish with toasted sesame seeds and sliced green onions. Serve hot as a side, appetizer, or main with rice or noodles.
Notes
For variations, you can add Brussels sprouts or broccoli. Try different garnishes like cilantro or crushed peanuts.
