This is a Korean take on roasted cauliflower. Using a base of gochujang and lashings of sesame oil, I made this a sweet-spicy nibbler that's great for healthy snacking. But because it's coated in a thick emulsion, you'll need to roast this at a lower temperature of 190C (400F) to ensure it doesn't burn.
Chunk it up with fried tofu, or an egg, like I did here.
Ingredients (feeds 4):
3 heads cauliflower, cut into florets
1 tbsp canola oil for pre-oiling the roasting pan
sesame seeds or furikake for garnishing
optional: fried egg
3 tbsp guk kanjang (switch it with Chinese light soy in a pinch)
5 tbsp gochujang (Korean red pepper paste)
1 tsp rice vinegar
3 tbsp Korean sesame oil
1 tbsp maple syrup
3 tbsp mirin
1 tbsp minced garlic
2 tsp grated ginger
1) Mix the marinade.
2) Toss the cauliflower in the marinade.
3) Spread it out in a pre-oiled roasting tin, and roast for 40 minutes in a pre-heated oven at 190C, tossing it all at 15-minute intervals. At the 35-minute mark, turn up the oven to 240C and roast it for 3-5 minutes for a slight charring.
4) Serve with a liberal sprinkling of sesame seeds or furikake like I did here.