Korean Cauliflower
Ingredients (serves 2 as a main or 4 as a side)
Prep time: 5 mins Cooking time: 1hr+
1 whole cauliflower
1 onion
Gochujang butter
50g gochujang paste
30g butter
1 tbsp lime juice
1 tbsp garlic puree
Pinch of salt
1 tbsp runny honey
Method
Preheat oven to 200°C and boil a full kettle. Slice the bottom stalk off of the cauliflower and discard. Cut the cauliflower into 8-10 equal sized chunks. Add all of the cauliflower plus the leaves into a big pot of boiling water and let bubble for 5 minutes -
Cook’s note: I tend to put the pot lid on upside down to try and keep the cauliflower submerged. She’s quite buoyant.
Slice the onion in half, then half again. Separate the individual layers as much as you can and add to a roasting tray. Meanwhile, melt the butter in the microwave for a few minutes to soften and then combine with the remaining ingredients for the gochujang butter.
Drain the cauliflower and add to the roasting tray. Add the gochujang butter and mix well so that the veg is all coated in the spicy butter. Roast in the oven for 45 minutes, turning once or twice during cooking.
After 45 minutes, remove the tray from the oven and drizzle in the honey. Mix well again and return to the oven for a further 15 minutes.
Serving Suggestions
Very tasty as a main in its own right - serve with sticky rice or stuffed in a wrap for a jazzy lunch.
Serve with a protein of your choice to build up a Korean bibimbap (rice bowl).
Dietary Switches
This dish is both vegetarian & gluten free.
For dairy free & plant based
Swap butter for oil
Swap honey for maple syrup
