Cauliflower is quite likely the most versatile vegetable out there. You can turn it into pizza crust. You can turn it into pasta sauce. It roasts well, it fries well, it mimics rice, it disguises as tabbouleh. I’ve seen recipes using it in brownies, but even with my mind open wide, I cannot quite embrace that aspect. In this recipe, it gets a tempura-like treatment, and into the hot oven it goes. I never expected to have to fight the husband for the last bits of cauliflower in the bowl, but that’s what happened.

SWEET AND SPICY ROASTED CAULIFLOWER
(inspired by Cook Eat Share Vegan)

Yogurt sauce:
150g full-fat yogurt
zest and juice of 1 lemon
1 teaspoon cider vinegar
salt to taste

panko breadcrumbs
1 head of cauliflower, broken into florets

for the batter:
70g g rice flour
pinch of sea salt
¼ teaspoon black pepper
¼ teaspoon baking soda
juice of ½ lemon
150ml milk

for the spicy sauce:
2 tablespoons gochujang (Korean red chilli paste)
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
3 tablespoons agave nectar
50ml water

Heat oven to 420F and line a baking tray with foil or baking paper. Make the yogurt sauce by whisking all ingredients in a small bowl, and reserve in the fridge until serving time.

To make the batter, whisk the ingredients together in a bowl until smooth. Place the panko in a shallow baking dish.  Dip cauliflower florets in the batter and shake off any excess before dredging in the panko crumbs and placing on the prepared baking tray. Bake for 25 minutes or until crispy and golden.

As the cauliflower roasts, place the gochujang dressing ingredients in a saucepan, bring to a boil and cook for 5 minutes, or until smooth thick, adding a splash more water if it seems too thick. Transfer the baked cauliflower to a large bowl, pour over the dressing and toss to coat. Serve right away of keep in a low oven while you prepare the rest of your dinner, with the yogurt sauce on the side.

ENJOY!

to print the recipe, click here

Comments: This was the type of preparation that had me a bit nervous until I finally took the first bite. The Gochujang sauce looked like liquid lava as it reduced, and I thought that it could end up as something that would turn my Dad off for being too spicy (Dad used to eat hot peppers as if they were candy… I refer you to this story of my past if you like to be amused).

But both Phil and I loved it!  It definitely had enough heat but it was not overpowering. No need for Kleenex. At any rate, if you don’t like spicy food, this is definitely not for you. But where there’s a will, there’s a way:  use ketchup instead of kochujang and proceed with the recipe as written. I am sure it will be very delicious.

ONE YEAR AGO: Roasted Cauliflower Salad over Hummus

TWO YEARS AGO: Queen of Sheba

THREE YEAR AGO: Brunch Burger

FOUR YEARS AGO: Mango Salsa with Verjus

FIVE YEARS AGO: Raspberry Bittersweet Chocolate Chunk Brownies

SIX YEARS AGO: Scary Good Pork Burgers

SEVEN YEARS AGO: Review of exercise program Focus25

EIGHT YEARS AGO: Celebrate Wednesday with a Thai Seafood Curry

NINE YEARS AGO:  Post-workout Breakfast

TEN YEARS AGO: Semolina Barbecue Buns

ELEVEN YEARS AGO: Lavash Crackers