Sticky Korean Roast Cauliflower & Spicy Corn Salsa
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Asian
- Cuisine: Dinner
- Diet: Vegetarian
Description
I love Meatless Mondays. It’s a way to get creative with the foods and flavors you love, but without the meat! As you’ve heard me raving before, I love Asian food. I haven’t ordered Chinese takeout in a while, and initially I had a craving for sesame chicken. But, it popped into my head to make it vegetarian and supplement the meat with cauliflower!
So, this started out with Chinese sesame sauce in mind, but it ended up morphing into something more akin to Korean Bulgogi. It’s both sweet and spicy and nicely thick and sticky! And what’s great is that it all comes together in under 30 minutes, making it a perfect weekday meal and an awesome way to start off the week!
The cauliflower is roasted for 25 minutes until its charred and just tender. You don’t want it mushy when substituting it for the meat! The sauce thickens up super quickly.. like within a minute quickly. If you like a lot of sauce, I’d recommend doubling the recipe! The sriracha and gochujang add just enough heat to give this a zing but not so much that your mouth is on fire.
Paired with a spicy corn salsa, the dish has just the right amount of crunch and texture and so many flavors, you absolutely will not miss meat this Monday. Honestly, with this sauce, you wouldn’t taste the meat. So, make one step toward supporting a better environment and add a super nutritious meal to your vegetarian night!
Enjoy!
Ingredients
Sticky Sauce
4 garlic cloves, minced
1” ginger, minced
½ cup soy sauce
¼ cup honey
2 TB rice wine
1 TB sriracha
½ TB gochujang
2 TB corn starch
1 TB sesame oil
Roast Cauliflower
1 large head of cauliflower, cut into bite size pieces
2 TBs olive oil
½ TB garlic salt
Spicy Corn Salsa
1 cup frozen corn, soaked in warm water
1 to 2 serranos, minced, seeds removed if desired
1 small shallot, minced
2 TBs butter
1 tsp paprika
salt and pepper
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rice, to serve
Instructions
Preheat the oven to 450
Spread the cauliflower on a baking sheet and drizzle the olive oil on top. Sprinkle with the garlic salt. Bake for 25 minutes, flipping half way through.
Meanwhile, make the sauce. Whisk together the soy sauce, honey, rice wine, cornstarch, sriracha, and gochujang. In a large sauce pan, heat the sesame oil over medium heat. When hot, add the garlic and ginger. Fry for 1 to 2 minutes, or until fragrant. Add the sauce and whisk until it thickens (it thickens pretty quickly, so don’t walk away!). Remove from the heat. When the cauliflower if finished roasting, add to the sauce and stir until well coated.
In a medium frying pan, melt the butter over medium heat. Add the Serrano peppers and shallots and fry 3 to 4 minutes. Drain the corn and add it to the pan, cooking until heated through. Add the paprika and season to taste with salt and pepper.
Serve immediately over rice.
Enjoy!
Keywords: Meatless Mondays, Korean, Sesame Ginger Cauliflower, Korean Cauliflower, Roast Cauliflower, Corn Salsa, Asian Sticky Sauce
