Roasted Cauliflower in Doenjang Tahini Recipes
Cooking Time: 25 min
There are several, almost too many ways, to elevate a roasted cauliflower, as if it isn't delicious enough. We've seen it all— sea salt and pepper, chili flakes, lemon juice— you name it. However, how about a doenjang tahini for a change? Combining cultures through flavors, this doenjang tahini glaze is a delicious addition to the never ending list of roasted cauliflower seasonings.
Try this either as a quick and delicious (did we mention healthy?) snack or as a full meal on days where you are just not craving those heavy carbs. This can also be served as a delicious side dish, to accompany your beautiful main dishes of the table. (As if this cauliflower isn't beautiful enough!)
- 1 medium-sized cauliflower head
- 2 Tbsp olive oil
- ½ Tsp sea salt
- 3 Tbsp tahini
- 1 Tbsp Jookjangyeon Doenjang
- 1 Tbsp Father’s Hill Whole Grain Syrup
- 1 Tbsp lemon juice
- 5-6 Tbsp water
How to Make
Wash cauliflower and trim the leaves so that it stands straight.
Fill a large pot with water (until ¾ full) and bring to boil. Once boiling, carefully add in the whole cauliflower head. Boil for 10-12 minutes (depending on the size of your cauliflower) and drain when done.
Preheat your oven to 200°C/390°F and line a baking sheet with paper.
Place your cauliflower on the sheet and gently massage the olive oil into the head.
Sprinkle some salt on top and bake in the oven for 7 minutes.
While waiting for the cauliflower to bake, prepare your doenjang tahini sauce by mixing all ingredients together.
Remove cauliflower from oven and gently brush the sauce on top and the sides.
Place back into the oven, bake for another 7-10 minutes until golden brown on top, then it’s ready to eat!
Mix 2 Tbsp Jookjangyeon Soy Sauce, 1 tbsp Chung-O Sesame Oil, 2 Tbsp Father’s Hill Citron Grain Syrup, 1 Tbsp Water, 1 Tbsp Rice Vinegar, 1 tsp Minced garlic, and plenty of sesame seeds. Save some on side to top off the finished dish.