If you are not a fan of cauliflower, you need to try this recipe! This whole baked cauliflower is delicious and bursting with flavours. Enjoy over a bed of rice, quinoa or on its own.
Ingredients
Recipe serves 4-6
1 whole cauliflower, washed and stem trimmed
1 vegetable bouillion cube
1/4 cup coconut nectar (I use Bragg brand)
3 tbsp rice vinegar
1 tbsp maple syrup
1 tbsp Gochujang paste (spicy pepper paste) (you may also substitute for Sriracha)
1 tsp lemon juice
1/2 tsp grated ginger
2 tbsp sesame seeds
Slurry- 1 tbsp tapioca starch plus 1 tbsp water mixed together
2 scallions, washed and sliced on the diagonal
parsley, chopped for garnish
Preparation
Preheat oven to 375ºF.
In a saucepot, bring 6 cups of water to a boil and add the bouillion cube and whole cauliflower (I like to use the entire cauliflower, stem and leaves). Add a lid and allow the cauliflower to steam for 10 minutes. Remove the cauliflower from the water and transfer it to a plate lined with paper towels to dry. Set aside while you prepare the sauce.
In a bowl or a mason jar, add the coconut nectar, rice vinegar, maple syrup, gochujang paste, lemon juice, ginger, 1 tbsp sesame seeds, and the slurry.
Whisk or shake well, if you're using a jar, until smooth.
Place the cauliflower in a cast iron pan or baking dish.
Pour half the sauce over the cauliflower, and using a pastry brush, paint the sauce all over the cauliflower, making sure it gets in between the florets.
Bake the cauliflower for 25 minutes, remove it from the oven and set it to broil, increasing the heat to 475ºF. Pour the remainder of the sauce over the cauliflower and brush the cauliflower with the additional sauce. The drippings on the bottom of the pan will be thick and creamy; make sure to brush the drippings all over the cauliflower as well.
Continue to broil for an additional 10 minutes.
Remove from oven and top with remaining sesame seeds, scallions and parsley.
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