Earth Week: Sweet and spicy Korean cauliflower
Yield: 6 servings
1 medium head of cauliflower thick core and outer removed, sliced into bite-sized pieces
3 garlic cloves minced
1 inch piece of ginger peeled and grated on a microplane
1 1/2 tablespoons gochujang (Korean chili paste)
1 1/2 tablespoons soy sauce or tamari
2 teaspoons rice vinegar
1 1/2 teaspoons toasted sesame oil
1 1/2 teaspoons honey or brown sugar
2 scallions, sliced into 1/4-inch pieces
neutral oil for roasting the cauliflower such as canola or grapeseed
Method of Preparation:
1. Preheat oven to 425 degrees.
2. Add the garlic, ginger, gochujang, soy sauce or tamari, rice vinegar, sesame oil, and honey or brown sugar to the bowl of a food processor (or blender or stick blender) and puree until smooth.
3. In a large mixing bowl, toss the cauliflower with neutral oil to coat it. Spread it out on a sheet tray in a single layer on a baking sheet and sprinkle with light amount of salt.
4. Roast for 25-30 minutes or until deeply browned. Toss with the sauce in a large bowl. Top with scallions.