This Roasted Cauliflower with Gochujang Tahini recipe is a harmonious fusion of roasted cauliflower with a vibrant Korean twist. Whether you serve it as a captivating side dish or a delightful appetizer, this recipe is sure to impress your guests and add a unique twist to your holiday spread.
Roasted Cauliflower with Gochujang Tahini
Add a touch of excitement to your holiday table with our Roasted Cauliflower with Gochujang Tahini recipe. This holiday side dish combines the earthy flavors of roasted cauliflower with the bold and vibrant taste of Korean cuisine. Whether you serve it as a captivating side dish or a delightful appetizer, this recipe is sure to impress your guests and add a unique twist to your holiday spread.
For more plant-based holiday recipes, check out Teriyaki Baked Tofu!
To make this recipe, you'll need:
- Cauliflower - the star ingredient in this recipe, known for its versatility and ability to absorb flavors. When roasted with salt, paprika and olive oil, it develops a deliciously caramelized taste and tender texture.
To make the Gochujang Tahini sauce:
- Gochujang (Korean red pepper paste) – Gochujang brings a bold and spicy kick to the dish, infusing it with the unique flavors of Korean cuisine and adding depth to the overall taste.
- Tahini – a paste made from sesame seeds, lends a creamy and nutty element to the sauce, balancing the spiciness of gochujang and creating a velvety texture.
- Maple syrup – Maple syrup adds a touch of natural sweetness, harmonizing the spicy and tangy flavors of the sauce and enhancing the overall complexity of the dish.
- Lime juice – Fresh lime juice brightens the flavors of the dish, providing a tangy and citrusy note that cuts through the richness of the sauce and adds a refreshing element
- Soy sauce – Soy sauce contributes a savory umami flavor that complements the other ingredients, providing a depth of taste and enhancing the overall savory profile of the dish.
- Ginger powder (or minced ginger) – Ginger powder or minced ginger adds a subtle warmth and aromatic quality to the dish, enhancing the overall flavor profile and adding a touch of earthiness.
- Garnishes: sliced scallions and sesame seeds.
1. Cut the cauliflower into slices. Rub the cauliflower with salt, paprika, olive oil and any spices of choice.
2. Bake the cauliflower at 350F (180C) for 20-25 minutes or until golden brown, flipping halfway.
3. Meanwhile, combine the ingredients to make the Gochujang Tahini sauce.
4. Remove the roasted cauliflower from the oven, drizzle the gochujang tahini sauce on top and sprinkle with sliced scallions and sesame seeds.
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!Print