Whole Roasted ‘Asian Vibe’ Cauliflower & Smashed Cucumber
Full of flavour!
I am not usually the person ordering whole roasted anything, partially because I don’t like the texture (too soft) and also I feel the flavour only penetrates the top bit, leaving the middle bit bland.
In fact, I did not ‘get’ whole roasting veggies, until now – I LOVED this whole Roasted Cauliflower covered in the Asian marinade Gochujang! I’m just going to post lots of pics because the words don’t do this dish any justice.
Why you will love this dish!
- I love the flavour combination of SPICY (marinade) , TANGY (salad) and CREAMY (the cauliflower).
- The dish is really easy-to-make – Don’t skip the toasted sesame seeds or spring onions, I love the texture they add.
What is Gochujang?
Gochujang is a Korean red chilli paste and it’s savoury, sweet, slightly spicy and often fermented. It works really well as a marinade. You can buy some in any good Asian supermarkets, I have this one (online here), online at Faithful to Nature (here) any good SPAR or at Woolies
A note on Toasted Sesame Oil:
There is a difference between normal sesame oil and TOASTED sesame oil. Toasted sesame oil is widely used in Asian cooking and has a smokey taste whereby normal sesame oil has a neutral taste (i.e no taste). Toasted sesame oil is widely available in the Asian aisle of most supermarkets or food stores.
Serves 2 but can easily doubled up. I would suggest opting for 2 small cauliflowers rather than 1 large one.
Whole Roasted 'Asian Vibe' Cauliflower & Smashed Cucumber
Ingredients
- 1 medium whole cauliflower outer leaves removed, small inner leaves left on
- 1 tablespoon toasted sesame seeds
- 4 spring onions topped & tailed, white and green parts, finely chopped
- portion jasmine rice to serve
Marinade
- 1 mild or 2 (spicy) tablespoons gochujang
- 1 tablespoon maple syrup
- 2 tablespoons olive oil you might need more to make a thick paste
Smashed Cucumbers
- 2 medium sized Lebanese cucumbers
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 clove garlic minced
- 1 handful coriander finely chopped
- 2 generous pinches salt
Instructions
- Preheat the oven to 220c
- In a large pot add 1 tablespoon of salt, bring to a gentle simmer and add the whole cauliflower, use a heavy lid to keep the cauliflower submerged and cook until tender, about 12-15 minutes (depending on the size of your cauliflower) but DO check after about 7 minutes. A sharp knife should be able to pierce easily.
- Drain and let the cauliflower steam dry for 10 minutes, this is an important step. At this stage you can keep your cauliflower up to 2 days in the fridge before cooking.
- Line a baking dish with baking paper, add the cauliflower and season with oil, salt and pepper. Roast in the top part of the oven for 15 minutes, until the cauliflower start to caramelise.
- Meanwhile make the marinade by adding all the ingredients together and balance the flavour to your liking, maybe more sweetness?
- Remover the cauliflower and brush or spoon the marinade all over the cauliflower, trying to get into all the nooks and crannies. Turn the cauliflower up side down and marinade the bottom.
- Pop back in the oven and roast for 12 minutes. Remove and add a little more marinade (reserve some for the end) and whack the oven onto full grill, add the cauliflower and grill until well caramelised, for about 3 minutes (while keeping a close eye). Remove the cauliflower.
- To make the cucumber salad, bash the cucumbers with a heavy rolling pin (or a pot) until well smashed, cut into bite sized pieces. Add to a bowl and add the rest of the ingredients, season to your liking and well balanced.
- Add the cauliflower to a pretty plate, cut into four or six pieces, gently add a little more marinade to the pieces and season with salt & pepper. Finally add the spring onions and sesame seeds (reserved leaves). Serve alongside the rice and cucumber salad and leftover marinade. Delicious!