Name: Roasted Cauliflower with Gochujang Tahini
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 1 head (500g) Cauliflower; 1/4 tsp Salt; 1/4 tsp Paprika; 1 tbsp Olive oil; 1 tbsp Gochujang (Korean red pepper paste); 1 tbsp Tahini; 1 tbsp Maple syrup; Juice from 1 Lime; 1/2 tbsp Soy sauce; 1 tsp Ginger powder (or minced ginger); 1 Scallion (thinly sliced); 1 tsp Sesame seeds

Roasted Cauliflower with Gochujang Tahini

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5 from 1 review

Author: Veggie Anh
Total Time: 35 minutes
Yield: 2 servings 1x
Diet: Vegan

Description

This Roasted Cauliflower with Gochujang Tahini adds a vibrant Korean twist to this side dish and will surely brighten up your holiday table.

Ingredients

Scale

1 head (500g) Cauliflower
1/4 tsp Salt
1/4 tsp Paprika
1 tbsp Olive oil

Gochujang Tahini

1 tbsp Gochujang (Korean red pepper paste)
1 tbsp Tahini
1 tbsp Maple syrup
Juice from 1 Lime
1/2 tbsp Soy sauce
1 tsp Ginger powder (or minced ginger)

Garnish

1 Scallion (thinly sliced)
1 tsp Sesame seeds

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Instructions

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.

Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: roasting
Cuisine: Fusion, Korean

Nutrition

Serving Size: 1
Calories: 114 kcal
Sugar: 6 g
Sodium: 312 mg
Fat: 6 g
Unsaturated Fat: 4 g
Carbohydrates: 11 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 0 mg

Find it online: https://veggieanh.com/roasted-cauliflower-with-gochujang-tahini/

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