Spicy Gochujang Cauliflower Roast
Nobody would ever put this roast in the corner of the Thanksgiving table. Nope, not this one. Flavors so big and bold, it surely can be a great stand-alone dish without the need of adding mock-meat substitutes or dressings. Do you dare? Give it a try!
Servings 5 people
Ingredients
Gochujang Sauce
- ¼ cup (55g) Gochujang paste
- 2 tbsp rice vinegar
- 4 tbsp agave maple syrup or brown sugar will work too
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp ground ginger
- 1 tsp sesame oil
- ¼ cup (59g) water
- ½ tsp black pepper
- ½ tsp smoked paprika
Cauliflower
- 1 head Cauliflower fully rinsed, stem & core removed (see notes)
Instructions
- Preheat a sauce pan to medium. Combine all sauce ingredients and stir until well combined. Turn off heat.
- Prepare cauliflower by rinsing thoroughly. Carefully remove the core and green stems off the cauliflower but be sure it does not lose its structure.
- Place the cauliflower head on a baking tray lined with parchment paper or on a cast iron skillet evenly coated in oil.
- Brush or rub Gochujang sauce all over the cauliflower, making sure all corners, cracks and sides are fully coated. Making sure sauce fully coats the cauliflower will help prevent it from drying in the oven. Save at least a ⅓ of its mixture to brush halfway through roasting. Set aside for 30-minutes or an hour to allow the flavors to absorb.
- Preheat oven to 450 degrees Fahrenheit.
- Roast in the oven for 20 minutes. And then, halfway through, remove and brush with another coat of sauce. Place back into the oven and bake for another 20 minutes. Depending on the heat of your oven, total baking time should be between 30-45 minutes.
Notes
* If you are not comfortable with a whole head of cauliflower for roasting, chop into florets and coat with sauce accordingly. These will also make great cauliflower "wings".