This gochujang cauliflower has a tangy Korean gochujang sauce and is a spicy umami explosion in your mouth – serve them family style or as the base for tacos or with rice!
Prep Time10 minsCook Time45 minsTotal Time55 minsCourse: Dinner Party RecipesCuisine: KoreanDiet: Vegan Servings:4 servings Calories: 162kcal
- 1 head of cauliflower, medium size, kept whole, washed
- 1 tablespoon Korean gochujang sauce, available at most Asian supermarkets – you can add as much as 2 tablespoons based on size of cauliflower!
- 1 tablespoon tahini sauce
- 1 tablespoon soy sauce
- 1 tablespoon fresh lemon juice, or lime juice
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
WHOLE ROASTED GOCHUJANG CAULIFLOWER
- Preheat the oven to 425°F
- Boil water with salt in a pot large enough to submerge the full cauliflower. Chop off the excess leaves at the bottom, and place the cauliflower with the floret-side down in the water and boil for 5 to 10 minutes until the cauliflower is tender.Wrap in a clean, dry kitchen towel and set aside while you prepare the sauce – this will help absorb excess moisture from the cauliflower and ensure it’s crispy!
- In a small mixing bowl, mix 1 tablespoon each of the gochujang, soy sauce, tahini, and lemon juice, along with 3 tablespoons of olive oil, 1 teaspoon of garlic powder, and half a teaspoon each of salt and pepper to make a sauce / glaze with a thick consistency.
- Either transfer the cauliflower to the mixing bowl, toss with the sauce evenly (make sure not to overcoat) or coat it evenly with your hand on a baking sheet. You could also sprinkle some breadcrumbs to make it extra crispy.
- Line a baking sheet with parchment paper and place the cauliflower on the sheet. Bake for about 25 minutes. Switch to broiler and broil for exactly 30 seconds (otherwise the top will burn!)
GOCHUJANG CAULIFLOWER WINGS
- Toss the florets with 1 tablespoon of olive oil, and half a teaspoon each of salt and pepper. Bake for 15 minutes at 425°F. This releases excess water, which in turn makes it less likely to become soggy.
- In a small mixing bowl, mix 1 tablespoon each of the gochujang, soy sauce, tahini, and lemon juice, along with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, and half a teaspoon each of salt and pepper to make a sauce / glaze with a thick consistency.
- Blot excess water from florets and toss them in sauce. If you want it ultra crispy, you can add breadcrumbs and/or chickpea flour to this mixture!
- Pop it back in the oven for another 20 minutes, tossing them halfway through to make sure they’re cooked evenly. Serve as wings or in your favorite taco or rice bowl for maximum deliciousness!
- The amount of time it takes for the cauliflower to be cooked depends on the size of your pot, the size of the cauliflower and the strength of your stove! I suggest checking after 5 minutes to see if its fork-tender and then remove!
- Taste the sauce before you toss your cauliflower with it – if spicy, adjust with tahini or olive oil till it’s to your liking. The sauce must taste delicious (though intense!)
- Make sure not to overcoat to avoid the risk of burning the sauce – you can always use excess sauce to coat the cauliflower after it comes out of the oven
- I’ve found it better to use my hands to toss the cauliflower vs. using a brush. Okay to get a bit dirty!
- If you want your cauliflower to be extra crispy, you can add some chickpea flour into the sauce or coat with breadcrumbs.
Calories: 162kcal | Carbohydrates: 10g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 588mg | Potassium: 488mg | Fiber: 3g | Sugar: 3g | Vitamin A: 12IU | Vitamin C: 72mg | Calcium: 41mg | Iron: 1mg