Korean Roasted Cauliflower
- 1 cauliflower
- olive oil
- Tastic spice
- 1 tbsp paprika
- 1/4 pickled red onion, thinly sliced
- gochujang 3 1/2 tbsp
- honey 1 1/2 tbsp
- mirin 1 1/2 tbsp
- vegetable oil
- corn-on-the-cob 1, kernels cut off
- pumpkin seeds 2 tbsp
- garlic 1 clove, sliced
Heat the oven to 200C/fan 180C/gas 6. Rub the cauliflower with 2 tbsp of olive oil and season generously with Tastic and paprika.
Roast for 1 hour or until nicely browned and tender when pierced with a knife. Meanwhile, whisk together the gochujang glaze ingredients in a bowl.
For the crumble, heat 1 tbsp of vegetable oil in a frying pan and fry the corn kernels over a high heat for 3-4 minutes until charred.
Add the pumpkin seeds and garlic, and fry for 1 minute until golden.
Brush the cauliflower with the gochujang glaze and sprinkle over the corn crumble and red onion.
Tastic Spice is available HERE
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