Ingredients with Measurements:
- 1 head of cauliflower, cut into florets
- 2 tablespoons of gochujang paste
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of rice vinegar
- 1 tablespoon of sesame oil
- 2 cloves of garlic, minced
- 1 teaspoon of grated ginger
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- Sesame seeds and chopped scallions for garnish
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the gochujang paste, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
3. In a large bowl, toss the cauliflower florets with the vegetable oil and season with salt and pepper.
4. Add the gochujang mixture to the bowl with the cauliflower and toss until the florets are evenly coated.
5. Spread the cauliflower on the prepared baking sheet and bake for 20-25 minutes, or until tender and lightly browned.
6. Garnish with sesame seeds and chopped scallions before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
400°F (200°C)
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 15g
Protein: 4g
Sodium: 360mg
Sugar: 9g
Fiber: 4g
Substitutions for ingredients:
- You can use any type of oil instead of vegetable oil.
- If you don't have gochujang paste, you can use sriracha or any other hot sauce.
Variations:
- Add some sliced bell peppers or onions to the cauliflower for extra flavor and texture.
- Use broccoli instead of cauliflower for a different twist.
Tips and tricks:
- Make sure to cut the cauliflower into even-sized florets so they cook evenly.
- If you want the cauliflower to be extra crispy, broil it for the last 2-3 minutes of cooking time.
- You can make the gochujang mixture ahead of time and store it in the fridge for up to a week.
Storage instructions:
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the cauliflower in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the gochujang cauliflower in a large bowl or on a platter, garnished with sesame seeds and chopped scallions.
Garnishes:
Sesame seeds and chopped scallions.
Pairings:
This dish pairs well with rice, quinoa, or noodles.
Suggested side dishes:
Serve the gochujang cauliflower with a side of steamed vegetables or a simple salad.
Troubleshooting advice:
- If the cauliflower is not browning evenly, rotate the baking sheet halfway through cooking time.
- If the cauliflower is not tender enough, bake it for a few more minutes.
Food safety advice:
Make sure to wash the cauliflower thoroughly before using it.
Food history:
Gochujang is a fermented Korean chili paste that has been used in Korean cuisine for centuries.
Flavor profiles:
The gochujang sauce adds a spicy, sweet, and savory flavor to the cauliflower.
Serving suggestions:
Serve the gochujang cauliflower as a side dish or as a main course with rice or noodles.
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Region: Korean