Gochujang Whole Roasted Cauliflower

Gochujang Whole Roasted Cauliflower

Author note: Wear rubber gloves while applying the gochujang paste to the cauliflower.

1 head of cauliflower, leaves and core removed

2 teaspoons sesame oil

gochujang paste

gochujang sauce, see recipe below

fresh chives, chopped, for topping

  1. Turn the oven to 400 degrees. Place a cast iron skillet or a rimmed sheet pan into the oven. Place a pan of water on the bottom rack of the oven.
  2. Place the cauliflower on a cutting board or baking sheet (line with foil for easy cleanup). Smoother and cover the exterior of the cauliflower with the sesame oil, then with a generous amount of gochujang paste.
  3. Flip the cauliflower facing downward (top-side down) on the baking sheet. Pour ¼ cup of gochujang sauce into the interior of the cauliflower.  Let sit for 15 minutes. Turn right side-up. Reapply additional paste to the top of the cauliflower where some may have been smeared off.
  4. Place the cauliflower onto the hot cast iron skillet. Cook for 35-45 minutes, or until easily pierced with a knife. To brown the top, turn the broiler on and broil for 1-2 minutes.
  5. Remove from the oven and slice whole. Top with gochujang sauce and chopped chives.

for the gochujang sauce

5 garlic cloves, finally chopped

1 teaspoon ground ginger

1/2 cup low sodium soy sauce

1/4 cup gochujang (Korean chili paste)

1 teaspoon sesame oil

2 tablespoons plus 2 teaspoons honey

2 teaspoons rice wine vinegar

3 tablespoons water

  1. Place all ingredients into a small sauce pan. Bring to a boil over medium high heat and continue to cook until the sauce is thickened, about 5 to 8 minutes.

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