Tuesday, December 23, 2014

Kimchi Roasted Cauliflower




You have probably been reading about how cauliflower is the "new" vegetable to cook with. Or, maybe it is what all the food websites that Dan and I have been reading are telling us. So, of course we needed to try out a recipe to test this theory of how cauliflower is the 'it' vegetable. 

This recipe is inspired by a recipe from the Thug Kitchen Cookbook. There is no frying of any kind which makes this cauliflower dish truly healthy! By adding in the kimchi, it reminds me of a dish from an exciting restaurant in Edmonton called Tavern 1903 (which recently closed) called KFC - Cauliflower Fried Chicken.


Feel free to adjust the spice level to your preference. The kimchi we used in this recipe was one that we had made with friends about a month ago. 1 head of cauliflower is good for 3 to 4 people.

Ingredients

  • 1 Head of Cauliflower
  • 1/2 cup of Flour
  • 1/2 cup of water
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 4 tablespoons of kimchi

Instructions

  1. Preheat oven to 375F. Cut up the cauliflower into finger-length chunks.
  2. Start making the batter by mixing flour into the water as this helps to avoid clumps. Once flour is mixed in, add in the baking powder and salt.
  3. Coat the cauliflower pieces with the batter.
  4. Pour the coated cauliflower onto a baking sheet lined with parchment paper.
  5. Bake for 15 minutes at 375F.  Then, set the oven to broil and bake for another 5-10 minutes, until you have your preferred level of browning.
  6. Take the tray out of the oven and gather the hot cauliflower into a pile. Then, slowly mix and fold the kimchi into the cauliflower pile.
  7. Serve immediately. 
We also ended up grating some pecorino romano onto the dish afterwards and it worked perfectly! A friend of ours also thought sprinkling some furikake and toasted sesame onto the dish would work nicely too.

Let me know what you added to your dish in the comments below. 


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