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Spicy Grilled Cauliflower

- Serves 4

Cauliflower is another one of my favorites for it’s easily available everywhere and there are a million things you could do with it. This spicy grilled cauliflower (or shall we call it my version of “Bang Bang Cauliflower”) is excellent served as an appetizer or even as a side dish. I use quality gochujiang (Korean fermented chili paste) available in the chilled foods section at Korean stores, but you can simply buy the red tubs available in international supermarkets or use spicy Sambal for a different flavor profile. Enjoy the recipe!

Image by Luisa Brimble
Ingredients

  • ​1 large head cauliflower, cut into florets

  • Salt and pepper, to taste ​

  • 2 tablespoons olive ​oil ​

  • 2 tablespoons Sambal chili belacan or gochujiang (Korean chili paste)

  • 1 clove garlic, minced ​

  • 1 heaping tablespoon tahini ​

  • 1 tablespoon light soy sauce

  • 1 tablespoon rice vinegar ​

  • 1 tablespoon sesame oil

  • 1/2 teaspoon sugar ​

  • 1 teaspoon toasted sesame seeds, plus more for garnish

Recipes

1. Preheat your oven to 200°C. Place cauliflower florets on a large baking tray, making sure it’s not overcrowded. Sprinkle salt, pepper and olive oil all over. Toss well and roast in the oven for 15 minutes.


2. In the meantime, stir together chili paste, garlic, tahini, soy sauce, rice vinegar, sesame oil, 1/4 teaspoon salt, pepper, sugar and 1 teaspoon sesame seeds.


3. Pour sauce all over cauliflower, toss well and roast again for another 15-20 minutes until crispy brown and fully cooked.


4. Garnish with toasted sesame and serve hot.

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