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

1. Wash cauliflower and trim the leaves so that it stands straight.
2. 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.
3. Preheat your oven to 200°C/390°F and line a baking sheet with paper.
4. Place your cauliflower on the sheet and gently massage the olive oil into the head.
5. Sprinkle some salt on top and bake in the oven for 7 minutes.
6. While waiting for the cauliflower to bake, prepare your doenjang tahini sauce by mixing all ingredients together.
7. Remove cauliflower from oven and gently brush the sauce on top and the sides.
8. Place back into the oven, bake for another 7-10 minutes until golden brown on top, then it’s ready to eat!