Korean Bbq Glazed Cauliflower Recipe
Gochujang, Sriracha Aioli, Thai Basil, Peanut Gremolata, Cilantro & Mint
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Ingredients
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Korean BBQ Glazed Cauliflower
Method
Preparation Steps
Prepare the Cauliflower
Preheat your oven to 425°F (220°C). Cut the cauliflower into bite-sized florets and place them in a large mixing bowl.
Make the Glaze
In a separate bowl, whisk together the gochujang, soy sauce, honey, vegetable oil, sriracha, minced garlic cloves, and lime juice until smooth.
Coat the Cauliflower
Pour the glaze over the cauliflower florets and toss until they are evenly coated.
Bake the Cauliflower
Spread the coated cauliflower on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the cauliflower is tender and caramelized, flipping halfway through.
Prepare the Gremolata
While the cauliflower is baking, finely chop the peanuts, Thai basil, cilantro, and mint. Mix them together in a small bowl and add lemon zest, garlic powder, salt, and pepper to taste.
Serve
Once the cauliflower is done, remove it from the oven and let it cool slightly. Serve warm, topped with the peanut gremolata.