Korean Cauliflower
Ingredients
2 large heads of cauliflower
1/4 cup avocado or olive oil
2 tbsp gochujang paste
2 tsp apple cider vinegar
2 tbsp maple syrup
1 tbsp kosher salt
Finishing Sauce:
1 tbsp white sweet miso paste
1 tbsp avocado or olive oil
1 tbsp gochujang paste
1 tsp maple syrup
1 tsp apple cider vinegar
1 tbsp sesame seeds
Method
Preheat your oven to 400°F and line a sheet tray with foil and/or parchment.
Slice the ends off both heads of cauliflower before cutting them in half and removing the core from the middle. Break each half into florets and place them in a colander to wash. Rinse until all the dirt is gone. Set aside to allow the water to drain.
In a large bowl, mix the remaining ingredients from section one, including avocado oil, gochujang paste, apple cider vinegar, maple syrup, and salt. Whisk to combine, then add the prepared cauliflower and toss until all the cauliflower is evenly coated. Pour it out onto the prepared sheet tray and spread it into one even layer.
Place the sheet tray in the preheated oven and bake for 20 minutes.
While the cauliflower bakes, prepare the finishing sauce. Combine all the ingredients, including avocado oil, miso, gochujang, maple syrup, vinegar, and sesame seeds. Whisk to combine and set aside.
After 20 minutes, remove the sheet tray from the oven and turn the oven up to 450°F. Pour the finishing sauce over the cauliflower and use tongs to toss. Place the sheet tray back into the oven and bake for an additional 20-30 minutes until the cauliflower is slightly crispy and fork-tender.
Remove from the oven and allow the cauliflower to cool slightly before serving. Enjoy!
If prepping ahead, allow to cool completely before storing in an airtight container in the fridge.
Notes
