I recently got my hands on gochugaru pepper powder and had to do something with Cauliflower. By looking at the photo it looks dry but it isn’t. It taste so darn good that I don’t want to change anything about the cauliflower. To make the cauliflower this is an easy, quick and delicious recipe. You might notice a confit egg on the cauliflower. I sous vide it at 147 degrees F for an hour. It came out slightly jammy but also loose. I think I want just slightly more jammy than loose. I’m thinking that I might cure an egg next time or if I confit the yolk do it a temperature or two higher for next time. Any egg that you prepare will go great here so I didn’t give any directions for the egg since it is optional. Serving size is difficult to just because I don’t know if you want this as a dinner side or a meal. My serving size may indeed differ from your idea of serving size. Also the cauliflowers do differ greatly in side. I used one very large cauliflower. You might have more sauce than you need if your cauliflower isn’t as large as mine was. So I do warn you that if your cauliflower is too small that you might accidentally boil your cauliflower in the oven from the extra sauce that you don’t need.

This recipe makes around 6 servings

1 large cauliflower – cut into florets, core saved (dried out bottom of core shaved off) and sliced thin

1 Tablespoon canola oil

2 oz unsalted butter melted

1 teaspoon garlic confit (or substitute garlic (1-2 cloves ground to paste) or granulated garlic (1/2 teaspoon))

2 Tablespoons gochugaru pepper flakes

2 Tablespoons maple syrup

2 Tablespoons rice wine vinegar

1/2 cup dried chives blended into dust (this was more than I used…you can try using less)

1 teaspoon granulated garlic

2 Tablespoons canola oil

small splash (maybe 1-2 Tablespoons) pickled hot pepper brine

non stick spray

2 whole pickles in slices

optional a few eggs cooked however you like

optional some fresh cilantro will taste well here

Directions

Set oven to 450 degrees F

In a small mixing bowl combine the 1 Tablespoon canola oil, butter, garlic confit, gochugaru, maple syrup, and rice wine vinegar. Either use a bag or large bowl and mix together the cauliflower florets and the gochugaru sauce you just made. Get out a sheet pan and spray it with non stick spray and in a single layer spread out the cauliflower florets.

In a small bowl mix together the dry chives, granulated garlic, canola and a small splash of pickled hot pepper brine. Get out a small baking sheet and spray it with non stick spray. Get as much as the green stuff on each side of the core slice surface as you can and lay them out on a baking sheet.

Put the cauliflower florets on the middle rack and the cores on the lower rack. Ovens do differ. In my oven they were nicely charred in 25 minutes.

Put it all together.

Enjoy!