Roasted Cauliflower Recipe
GOCHUJANG & CHIMICHURRI MARINADE, SAFFRON AIOLI, FRESNO PEPPERS
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Ingredients
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Marinade
Saffron Aioli
Cauliflower Preparation
Method
Marinade Preparation
- 1
Prepare the Marinade
In a medium bowl, combine gochujang, soy sauce, honey, sesame oil, minced garlic, and lime juice. Mix well until fully blended.
Cauliflower Preparation
- 2
Preheat Oven
Preheat your oven to 425°F (220°C).
- 3
Marinate Cauliflower
In a large bowl, add the cauliflower florets and sliced Fresno peppers. Drizzle with olive oil, sprinkle with salt and pepper, and pour the prepared marinade over the mixture. Toss everything together until the cauliflower and peppers are evenly coated.
- 4
Roast the Cauliflower
Spread the marinated cauliflower and Fresno peppers evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and golden brown, stirring halfway through.
Saffron Aioli Preparation
- 5
Prepare Saffron Aioli
In a small bowl, combine mayonnaise, a pinch of saffron threads, minced garlic, lemon juice, salt, and pepper. Stir until smooth and well combined.
Serving
- 6
Serve the Dish
Once the cauliflower is roasted, remove it from the oven and let it cool slightly. Serve warm alongside the saffron aioli for dipping.
