Sunday, June 12, 2016

Oil Free Roasted Cauliflower with Sweet Spicy Gochujang Sauce

I roasted the cauliflower using the oil-free method given by the wonderful and highly informative website Vegan Coach.  Tossing the cauliflower in vegetable broth twice, once before and another time during the 30 minutes of roasting at 450 degree Fahrenheit oven kept the cauliflower moist despite the high temperature.  Roasting does give the cauliflower a better flavor than just basting it in the broth in a saute pan.  Who could resist some burnt taste.  Right?

One can eat the roasted cauliflower as is seasoned with salt and pepper at the end but I opted to take it one more notch.  I drizzled it with Spicy Gochujang Sauce.  I based the recipe of this sauce from this other delightful website, Cheryl's Food. I have some kind of love fest going on with the gochujang sauce I recently bought from the Asian Store.  I have been using it in salads, chicken and tofu etc etc. I prefer it mixed with other ingredients instead of straight up like some Koreans do with their native dishes. You can too but I prefer to add something sweet and sour to offset the spiciness of the red pepper that was the main ingredient in the the store bought gochujang sauce.

I love this dish and all others that I have concocted using gochujang sauce my new food obssession. You will see more in coming blogs.

Oil Free Roasted Cauliflower with Sweet Spicy Gochujang Sauce

Oil Free Roasted Cauliflower
  • 1 head cauliflower, cut into 2-inch florets
  • 1/4 cup vegetable broth or more as needed
Sweet Spicy Gochuchang Sauce
  • 1/2 tbsp soy sauce (Note 1)
  • 1 tbsp gochujang sauce
  • 1 tbsp rice vinegar
  • 1/3 tsp sesame oil
  • 1/2 tbsp maple syrup (Note 1)
  • 1/2 tbsp dry garlic flakes (Note 2)
  • 1/2 tsp ginger powder (Note 2)
Oil Free Roasted Cauliflower

Preheat the oven to 450 degrees Fahrenheit.  Line a pan with aluminum foil not parchment paper.  I did not spray it all.  

Toss the cauliflower florets in the vegetable broth in a bowl.  Allow to drip in the bowl before you place the cauliflower florets in the pan with as much breathing space in between to properly roast.  Place in the preheated oven for 10 minutes.

Take out of the oven and turn over the pieces and bake again for another 10 minutes.

After the second 10 minutes of roasting, remove from the oven and wet the cauliflower with the remainder of the vegetable broth and return to the oven to roast for another 10 minutes.

Sweet Spicy Gochujang Sauce

Mix all the ingredients (Note 1) in a small bottle with a lid and thoroughly shake it with lid on till totally blended.  Use as is over the cauliflower.  Save the leftover for other uses which I will show you in future blogs.



1.  You can adjust the amounts soy sauce and maple syrup and other ingredients for that matter according to your taste.

2.  You can use 1/2 tbsp fresh minced garlic and 1/2 tbsp fresh minced ginger.  I am pretty lazy and opted for the dry ones.

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