2 lb/910g cauliflower, broken into bite-sized florets
2 Tbsp/30ml extra-virgin olive oil
fine sea salt
1/2 cup/120ml water
2 Tbsp/40g gochujang
2 Tbsp/30ml apple cider vinegar
1 Tbsp grated fresh ginger
1 tsp/5ml light soy sauce
1/2 tsp packed light brown sugar
2 Tbsp/20g roasted salted peanuts
1 Tbsp chopped chives
Preheat the oven to 425F/220C.
Place the cauliflower florets on a baking sheet, drizzle with the olive oil, and season with salt. Fold and toss to coat well and when I mean toss, be gentle, the worst part is losing cauliflower to the kitchen floor.
Place the baking sheet in the oven and roast the cauliflower till the florets turn golden brown and crispy, 20 to 30 minutes, stirring halfway through during roasting to evenly cook them. Remove the cauliflower from the oven and transfer to a serving bowl.
While the cauliflower roasts, place the water, gochujang, vinegar, ginger, soy sauce, and sugar in a small saucepan. Whisk till smooth, bring to a boil over medium heat, and remove from the stove. Taste and season with salt if needed (you probably won’t need to).
Pour the hot sauce over the roasted cauliflower.
Top the roasted cauliflower with the peanuts and chives. Serve warm.
Note: You can make very good crispy cauliflower in the oven keeping a few points in mind. The goal is to avoid over crowding, so the larger the baking sheet or roasting pan, the better. This will allow the hot air from the oven to circulate and do a better job crisping up those florets. Keep your florets, bite-size, if they’re too big or tiny, they will cook unevenly.