Crispy Cauliflower with Gochujang

Name: Crispy Cauliflower with Gochujang
Cuisine: Asian, Korean
Ingredients: 2 lb/910g cauliflower, broken into bite-sized florets; 2 Tbsp/30ml extra-virgin olive oil; fine sea salt; 1/2 cup/120ml water; 2 Tbsp/40g gochujang; 2 Tbsp/30ml apple cider vinegar; 1 Tbsp grated fresh ginger; 1 tsp/5ml light soy sauce; 1/2 tsp packed light brown sugar; 2 Tbsp/20g roasted salted peanuts; 1 Tbsp chopped chives

7 steps

Sweet, spicy, sour, and savory this roasted cauliflower dish gets its punch from the fermented chilli paste, gochujang, a mainstay in Korean cuisine. If you can't eat peanuts, cashews are a good substitute and if you can't eat nuts, try toasted pumpkin or sunflower seeds. The sauce can be made at least two days in advance and stored in an airtight container. Don't forget to warm up the sauce before you pour it over the cauliflower. Plain rice is a good accompaniment.

Updated at: Thu, 17 Aug 2023 09:46:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories144 kcal (7%)

Total Fat9.9 g (14%)

Carbs11.2 g (4%)

Sugars5.8 g (6%)

Protein3.4 g (7%)

Sodium360.9 mg (18%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

910gcauliflower

broken into bite-sized florets

30mlextra-virgin olive oil

fine sea salt

½ cupwater

40ggochujang

30mlapple cider vinegar

1 Tbspfresh ginger

grated

5mllight soy sauce

½ tsplight brown sugar

packed

20groasted salted peanuts

1 Tbspchives

chopped

Instructions

Step 1

Preheat the oven to 425F/220C.

Step 2

Place the cauliflower florets on a baking sheet, drizzle with the olive oil, and season with salt. Fold and toss to coat well and when I mean toss, be gentle, the worst part is losing cauliflower to the kitchen floor.

Step 3

Place the baking sheet in the oven and roast the cauliflower till the florets turn golden brown and crispy, 20 to 30 minutes, stirring halfway through during roasting to evenly cook them. Remove the cauliflower from the oven and transfer to a serving bowl.

Step 4

You're going to have some time while the cauliflower roasts, you could either watch an episode of Hacks or you could make the sauce (you should make the sauce).

Step 5

Place the water, gochujang, vinegar, ginger, soy sauce, and sugar in a small saucepan. Whisk till smooth, bring to a boil over medium heat, and remove from the stove. Taste and season with salt if needed (you probably won't need to).

Step 6

Pour the hot sauce over the roasted cauliflower.

Step 7

Top the roasted cauliflower with the peanuts and chives. Serve warm.

View on Nik Sharma’s newsletter - This is a Cook Letter

↑Support creators by visiting their site 😊