Ever find yourself in a cooking rut, yearning for something that's both healthy and packed with bold flavors? I know the feeling! A few weeks back, I stumbled upon this recipe while trying to impress my vegetarian friend, Sarah. Let me tell you, these Gochujang Korean Glazed Cauliflower Steaks completely blew us away! They're tender, slightly charred, and slathered in a sweet, spicy, umami-rich glaze that'll have you licking your plate. Plus, they're surprisingly easy to make! Honestly, I was a little skeptical at first, can cauliflower really be that good? But, oh boy, was I wrong!.
Required Equipments
- Large Bowl
- Whisk
- Baking Sheet
- Parchment Paper
- Small Saucepan
- Pastry Brush
Gochujang Korean Glazed Cauliflower Steaks: Frequently Asked Questions
Gochujang Korean Glazed Cauliflower Steaks
These Gochujang Korean Glazed Cauliflower Steaks are a flavorful and healthy dish featuring thick-cut cauliflower steaks coated in a sweet, spicy, and savory gochujang glaze. Baked to tender perfection, they make a fantastic vegetarian main course or side dish.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper; this is a lifesaver for easy cleanup, trust me! I once forgot, and it took me forever to scrub off the glaze.
- Prepare the cauliflower: Remove the outer leaves from the cauliflower and trim the stem, leaving the core intact. This helps the "steaks" hold together. Cut two 1-inch thick steaks from the center of the cauliflower. The outer pieces will naturally fall apart into florets – don't throw them away! Roast them alongside the steaks. Sometimes I toss them with a little olive oil, salt, and pepper. No food should go to waste!
- Whisk together the wet ingredients: In a large bowl, whisk together the gochujang, honey (or maple syrup for a vegan option), soy sauce, sesame oil, rice vinegar, minced garlic, and grated ginger. This glaze is the magic ingredient, and you can really adjust it to your liking. Add a little extra honey for sweetness or a touch more gochujang for an extra kick!
- Brush and season the cauliflower steaks and florets: Place the cauliflower steaks and florets on the prepared baking sheet. Brush generously with the gochujang glaze, ensuring both sides are well coated. Season with salt and pepper to taste. Trust me, don't be shy with the glaze – it's what makes them so addictive!
- Bake in the preheated oven: Transfer the baking sheet to the preheated oven and bake for 20 minutes. Then, remove the baking sheet and brush the cauliflower again with the remaining glaze. Return to the oven and bake for another 10-15 minutes, or until the cauliflower is tender and the glaze is sticky and caramelized. Keep a close eye on them to prevent burning; ovens can be sneaky sometimes!
- Garnish and serve: Remove the cauliflower steaks from the oven and let them cool for a few minutes. Garnish with sesame seeds and chopped green onions before serving. I also like to add a sprinkle of red pepper flakes for an extra pop of color and heat. They look so pretty. Serve hot and enjoy immediately!
📝 Notes
- For extra heat, add a pinch of red pepper flakes.
- If you don't have rice vinegar, you can substitute with white vinegar or apple cider vinegar.
🍎 Nutrition
Calories: 120 kcal
Protein: 4 g
Fat: 5 g
Carbohydrates: 18 g
Fiber: 4 g
Calcium: 30 mg
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