Ingredients
Scale
- 1 large head of cauliflower ((about 3 cups))
- 2 tablespoons coconut oil (melted)
- 1/4 cup gochujang
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon unseasoned rice vinegar
- 1 teaspoon sesame seeds ((for garnish))
- 1 tablespoon sliced green onions
Instructions
- Preheat the oven to 450F degrees.
- Place the cauliflower in a large bowl and coat with the melted coconut oil.
- Spread on a parchment paper lined baking sheet and roast for 10 minutes.
- While the cauliflower is roasting, combine the remaining ingredients in a large bowl and mix until a uniform sauce is formed.
- Remove the cauliflower from the oven and add the the bowl. Mix well to fully coat the cauliflower with the sauce. You may need to wait a couple minutes for the cauliflower to cool before tossing.
- Place cauliflower back on the baking sheet and roast for another 15 minutes, until crisp and caramelized.
- Garnish with sesame seeds and serve hot.