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.

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