Gochujang Cauliflower

Gochujang Cauliflower is a flavorful vegan dish that captures the essence of Korean BBQ with spicy, sweet, and umami notes. The roasted cauliflower is coated in a rich gochujang glaze, making it a perfect side or main dish for any meal.

Ingredients

• Cauliflower - 1 medium head (about 600g)
• Gochujang - 3 tablespoons
• Soy sauce - 2 tablespoons
• Maple syrup - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Fresh ginger - 1 teaspoon, grated
• Rice vinegar - 1 tablespoon
• Green onions - 2, chopped (for garnish)
• Sesame seeds - 1 tablespoon (for garnish)
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat your oven to 200°C (400°F).
2. Cut the cauliflower into bite-sized florets and place them in a large mixing bowl.
3. In a separate bowl, whisk together the gochujang, soy sauce, maple syrup, sesame oil, minced garlic, grated ginger, rice vinegar, salt, and black pepper until well combined.
4. Pour the gochujang mixture over the cauliflower florets, and toss until all pieces are evenly coated.
5. Spread the coated cauliflower on a baking sheet lined with parchment paper in a single layer.
6. Roast in the preheated oven for 20 minutes, or until the cauliflower is tender and slightly caramelized.
7. Remove from the oven and let cool for a couple of minutes.
8. Transfer to a serving dish, garnish with chopped green onions and sesame seeds, and serve warm.

Nutrition

• Calories: 180
• Protein: 6 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants that help reduce inflammation.
• High in fiber, promoting digestive health.

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