Korean Gochujang Cauliflower

Korean Gochujang Cauliflower is a spicy and savory dish that transforms cauliflower into a delicious low-carb alternative to rice. This dish is perfect for those looking for a flavorful and healthy side that packs a punch.

Ingredients

• Cauliflower - 1 medium head (about 600g)
• Gochujang (Korean chili paste) - 2 tablespoons (30g)
• Soy sauce - 1 tablespoon (15ml)
• Sesame oil - 1 tablespoon (15ml)
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon (8g)
• Water - 1/4 cup (60ml)

Steps

1. Preheat your oven to 200°C (400°F).
2. Remove the leaves from the cauliflower and cut it into florets.
3. In a large bowl, combine gochujang, soy sauce, sesame oil, minced garlic, grated ginger, and water. Mix well to create a sauce.
4. Add the cauliflower florets to the bowl and toss them in the sauce until evenly coated.
5. Spread the coated cauliflower florets on a baking tray lined with parchment paper.
6. Roast the cauliflower in the preheated oven for 20 minutes, or until tender and slightly charred.
7. Remove from the oven and sprinkle with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 14 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins C and K, supporting immune function and bone health.
• Low in carbohydrates, making it suitable for low-carb and ketogenic diets.

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