INGREDIENTS:
1 head cauliflower, trimmed and cut into large florets
2 T olive oil
Kosher salt and freshly ground black pepper
1/2 C ketchup
2 T gochujang (you may use less if you prefer a less spicy sauce)
3 T orange marmalade
1 T low sodium soy sauce
2 cloves minced garlic
1 T ginger, peeled and grated
PICKLE INGREDIENTS:
1/4 C rice wine vinegar
3 T granulated sugar
2 ea. scallion – cut into thirds and then julienned into long thin strips.,Soak in iced water for 15 minutes and drain. (This step removes some of the sharp bite of the scallions)
1ea. cucumber, peeled seeded and cut into 1/4″ dice
2T cilantro, minced
Optional: toasted sesame seeds, cilantro and soft boiled egg for serving.
METHOD:
In a small saucepan or skillet, combine the ketchup, gochujang, orange marmalade, soy sauce, ginger and garlic and bring to simmer over medium-high heat, stirring constantly to prevent scorching. Remove from heat and set aside.
Preheat oven to 400°F.
Trim the leaves from the cauliflower and cut in half. Cut each half into quarters and then break cauliflower into large florets. (I like to use the stem portion too but you can remove it if you prefer)
Combine 1/4 C of the prepared sauce with the olive oil. (*Reserve remain sauce for use later in recipe.) Pour mixture over cauliflower, tossing well to evenly coat all the pieces. Use your hands to massage the sauce into all the cauliflower’s nooks and crannies. Spread the cauliflower out in a single layer on a foil-lined baking sheet that has been sprayed with pan spray. Bake until tender and browned, about 30 to 40 minutes.
While cauliflower is roasting, prepare cucumber scallion pickle. Combine rice wine vinegar, 2T water and granulated sugar in a small microwave safe bowl. Microwave on high for 40 seconds. Remove from microwave and add drained scallions, cucumber and cilantro. Mix thoroughly and refrigerate until ready to plate.
To serve, remove roasted cauliflower from oven and toss with some of the reserved sauce. Spoon cauliflower over steamed rice and top with cucumber scallion pickle, sesame seeds and soft boiled egg if desired.
***Any leftover sauce may be refrigerated for up to two weeks.
