Grilled Gochujang Cauliflower

If you ask me, the best possible way to enjoy your veggies is by roasting them. They get this gorgeous, golden brown and caramelized coloring and flavor, and just generally end up tasting better! But if you are like me and you are not feeling this heat (like at all) you are certainly not going to want to go anywhere near that oven! No way, Jose!

Which is why I had the not-so-wacky idea of utilizing my grill to do the work that my oven normally does this summer when it comes to my veggies (and, let's face it, everything). Using a grill basket or even just a makeshift foil basket, your grill is your friend when it comes to achieving that same roasting effect plus smokiness and char. So it is really a win win, my friends! 

We have been grilling all sorts of veggies this summer – from classic corn on the cob to even my blasted broccoli on the grill. But to shake things up, I recently experimented with another set of Asian flavors and created my new favorite veggie side dish: grilled gochujang cauliflower. 

A staple in Korean cuisine, gochujang is a funky, savory, fermented red chili paste that I am kind of obsessed with. I thought a condiment this robust, especially paired with other powerhouse ingredients like sesame oil, rice wine wine vinegar, garlic and honey, could really stand up to earthy and nutty cauliflower. The marinade is also ideal for grilling since the natural sugars create this gorgeous char for both asthetics and flavor. Garnished with sesame seeds and fresh scallions for great texture and crunch, this flavor packed veggie side dish comes together in a matter of minutes and is the perfect compliment to any grilled feast! 

Grilled Gochujang Cauliflower

Ingredients

  • 1 head cauliflower, cut into florets
  • 1 tablespoon gochujang
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 3 cloves garlic, minced
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon sesame oil
  • 2 tablespoons scaliions, sliced (about 2 scallions)
  • 1 tablespoon sesame seeds

Directions

Combine gochujang, soy sauce, honey, garlic, rice wine vinegar and sesame oil in a large bowl. Add cauliflower florets and toss until well combined, massaging with your fingers. 

Grill over medium high heat in a grill basket or in a foil tray for 10-12 minutes, stirring often to ensure even charring. Remove from grill and immediately garnish with sliced scallions and sesame seeds. Serve warm. 

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