Description
A flavorful dish combining roasted cauliflower with bold Korean flavors, perfect as a side or main course.
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon rice vinegar
- 2 minced garlic cloves
- 1 teaspoon grated fresh ginger
- Toasted sesame seeds, for garnish
- Freshly sliced green onions, for garnish
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Instructions
- 1. Preheat the oven to 400°F (200°C).
- 2. Rinse and dry the cauliflower florets, ensuring they are uniform in size.
- 3. Toss the florets with olive oil, salt, and pepper until well-coated. Spread them in a single layer on a baking sheet.
- 4. Roast the cauliflower for 25-30 minutes, flipping halfway through until golden brown and crispy.
- 5. While roasting, mix gochujang, soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger in a small bowl until smooth. Optionally, simmer for 3-5 minutes to thicken.
- 6. Once the cauliflower is roasted, toss it with the sauce until well-coated. Return to the oven for an additional 5 minutes if caramelizing.
- 7. Garnish with toasted sesame seeds and green onions before serving.