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Monday, February 2, 2015

Korean Style Roasted Cauliflower

I've joined to craze to substitute cauliflower in anything. Here, roasted cauliflower stands in for chicken in this Korean inspired dish. The sauce is a fantastic spicy dip for countless other foods.

Korean Style Roasted Cauliflower

1 head cauliflower, rinsed and cut into bite sized pieces
1 T. oil
1 t. salt
1/2 t. pepper
4 medium garlic cloves
1 in. piece fresh ginger, grated or 1/2 t. ground ginger
2 T. water
3 T. gochujang (Korean chile paste)
3 T. soy sauce
1 T. rice wine vinegar
2 T. brown sugar
1T. molasses
1 T. toasted sesame oil
1 t. sesame seeds

1. Heat oven to 400°. Spread cauliflower on baking sheet and drizzle with oil. Toss with salt and pepper then bake 20 minutes.

2. In a large saute pan, combine the rest of the ingredients over medium heat. Bring to a boil and stir for 1 minute. Reduce heat to low until the cauliflower is done.

3. Toss roasted cauliflower in warm sauce. Spoon into serving dish and serve. If you want, sprinkle with chopped green onion and additional sesame seeds before serving.

4. For more of a complete meal, serve with cooked rice.

Adapted from a recipe from Eat The Love

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