Roasted Cauliflower in Doenjang Tahini | 구운 된장 컬리플라워
Try this roasted cauliflower with a doenjang funk tahini glaze, a healthy dish with meaty bites.
Ingredients
- 1 medium-sized cauliflower head
- 2 Tbsp olive oil
- 1/2 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
For sauce
Mix 3 Tbsp tahini, 1 Tbsp Jookjangyeon Doenjang, 1 Tbsp Father’s Hill Whole Grain Syrup, 1 Tbsp lemon juice, 5-6 Tbsp water.
Let’s Cook
- 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!