This came to extra delicious……I mean FORKING delicious. My husband snacked on it while I was walking a dog….He NEVER snacks on a vegetable. He said that it smelled so good he wanted to try it. Then he asked me what this was…….This was today’s version of a roasted cauliflower. I made a delicious sauce that got roasted onto the cauliflower. The same sauce can be used on other things like chicken. I think one of the reasons why it came out so delicious was because I used some of my home made brine from my pickled jalapeños. Another fine ingredient was my garlic confit……Incase you don’t know…garlic is more delicious when you make it confit style..It’s never harsh or too garlicky. The third reason why it’s delicious because I used an actual Asian Gochujang from an Asian Market. Gochujang from my local grocery store just isn’t comparable. Yours will taste different if you use different ingredients. Serving size may differ.

Ingredients for around 4 servings

1. head cauliflower – cut into florets

4 oz gochujang – preferably purchased from an Asian Market (home made would even be better)

1 Tablespoon cornstarch

1 Tablespoon dark brown sugar

1 teaspoon cumin

1 teaspoon coriander

2 Tablespoons chilies in adobo (I used around 1 1/2 peppers minced with some of the sauce)

3 Tablespoons canola oil

2 Tablespoons pickled jalapeño brine (preferably from home made pickled jalapeños)

1 Tablespoon tomato paste

1 Tablespoon garlic confit (a substitute would be a few garlic cloves (maybe 4) ground to paste)

sea salt to taste

ground black pepper to taste

1/2 cup cotija cheese

non stick spray

Instructions

Set oven to 500 degrees F and have a middle rack ready to use.

Spray baking sheet with non stick spray.

In a large mixing bowl add the gochujang, corn starch, sugar, cumin, coriander, chipotle in adobo, oil, jalapeño brine, tomato paste and garlic confit. Mix well. Add the cauliflower florets and keep mixing till the sauce is distributed well over the cauliflower. Space florets on baking sheet and leave in oven till cooked threw and slightly charred. Timing will differ. (Mine took 23 minutes)

When done add fresh crushed sea salt and pepper to taste. Top with shredded cotija cheese.

You might want to garnish with normal nacho type toppings like cilantro, scallions, pickled red onions, sour cream, lime wedges.

Enjoy!