Ingredients
910g cauliflower
2 Tbsp olive oil
120ml water
2 Tbsp gochugang
2 Tbsp apple cider vinegar
1 Tbsp ginger, grated
1 tsp soy sauce
1/2 tsp brown sugar
2 Tbsp roasted peanuts
1 Tbsp chopped chives
Crispy Cauliflower with Gochugang
by Nik SharmaDirections
Preheat the oven to 220C.
Place the cauliflower florets on a baking sheet, drizzle with olive oil, and season with salt.
Fold and toss to coat well and when I mean toss, be gentle, the worst part is losing cauliflower to the kitchen floor.
Place the baking sheet in the oven and roast the cauliflower till the florets turn golden brown and crispy, 20 to 30 minutes, stirring halfway through during roasting to evenly cook them.
Remove the cauliflower from the oven and transfer to a serving bowl.
Place the water, gochujang, vinegar, ginger, soy sauce, and sugar in a small saucepan.
Whisk till smooth, bring to a boil over medium heat, and remove from the stove. Taste and season with salt if needed (you probably won’t need to).
Pour the hot sauce over the roasted cauliflower. Top the roasted cauliflower with the peanuts and chives. Serve warm.
Such an amazing project which results in amazing veg to feed us throughout the week ! It has also introduced us to veg we might otherwise not have tried and love them now. And it's all local and chemical free! Cannot recommend it enough :)
— Anna
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