korean cauliflower

This is one of my all time favorite ways to eat cauliflower. The sweet, spicy, salty, garlicky, gingery Korean sauce is so good with the nutty roasted cauliflower. Gochujang, a Korean red chili paste, can be found at most Asian grocery stores or online. If you wish to make this gluten free, use tamari instead of soy sauce and check the label on your gochujang (some contain wheat, some don’t). It is vegan if you use brown sugar or agave nectar instead of honey. You might want to double the sauce. It keeps well, and it’s delicious on chicken, eggs, tofu, and probably lots of other things as well.

Sweet and Spicy Korean Cauliflower

garlic,

gochujang

soy sauce

rice vinegar

sesame oil

honey sugar

neutral oil

Preheat oven to 425°F. Add the garlic, ginger,...

Preheat oven to 425°F. Add the garlic, ginger, gochujang, soy sauce or tamari, rice vinegar, sesame oil, and honey or brown sugar to the bowl of a food processor (or blender or stick blender) and puree until smooth.

In a large mixing bowl, toss the cauliflower...

In a large mixing bowl, toss the cauliflower with neutral oil to coat it. Spread it out in a single layer on a baking sheet and sprinkle with salt (use restraint here, you want to season the vegetable, but there’s plenty of saltiness in the sauce).

Roast for 25-30 minutes or until deeply browned....

Roast for 25-30 minutes or until deeply browned. Toss with the sauce in a large bowl. Top with scallions.

Perfectly cooked pan fried cauliflower coated with an easy homemade Korean BBQ sauce makes a delicious sweet, salty and tangy dish. It&#039;s fast to prepare and is great over rice or paired with other Asian inspired dishes for a full meal.

Sticky Korean Cauliflower

vegetable oil

scallions (sliced (the white part only); aproximately 4 medium scallions)

garlic

cauliflower florets

brown sugar

cornstarch

Sesame seeds

Heat the oil in a large pan or Dutch oven over medium heat. Add the scallions and cook until soft, around 2 minutes.

Add the garlic cloves and the cauliflower florets and cook until the cauliflower florets are fork tender, around 6 to 8 minutes.

While the cauliflower is cooking, prepare the sauce. In a small bowl whisk together the soy sauce, brown sugar, rice vinegar and cornstarch.

Pour sauce over the cauliflower and cook, stirring constantly until the sauce has thickened and caramelized, fully coating the cauliflower (1-2 minutes).

Remove from heat, garnish with sesame seeds and serve immediately.

Top 2 korean cauliflower recipes from across the web

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Sweet and Spicy Korean Cauliflower

Sticky Korean Cauliflower

Top 2 korean cauliflower recipes from across the web

The most viewed korean cauliflower recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet and Spicy Korean Cauliflower

Sticky Korean Cauliflower

The most viewed korean cauliflower recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine