Sashi Made A Recipe: Spicy Korean Inspired Cauliflower Bites

 I have a mild-to-moderate obsession with cauliflower.  I really do. It and broccoli are my go-to for side dishes, but cauliflower is also the star in some main dishes as well. My grocery store was out of pre cut florets this week so Andy was sweet and cut this up for me. This ended up being really spicy but in a very good way! I made it as a side for Thai Lettuce Wraps and ended up using the lettuce leaves for this as well. I'm excited for the leftovers tomorrow!

Spicy Korean Inspired Cauliflower Bites

• 12-14 c cut cauliflower florets (~2 small heads, 1 lg head, or 24oz bag)
• Nonstick olive oil spray
• 2 Tbsp and 1/2 c gochujang paste, divided
• 1/4 c low sodium soy sauce 
• 1 Tbsp sesame oil
• 1 Tbsp maple syrup or honey
• 1 Tbsp chile garlic paste
• Up to 2 Tbsp water, for thinning

1. Preheat oven to 450°F. Line a large baking sheet with foil and spritz lightly with oil spray. Set aside. 
2. In a large bowl, toss the cauliflower and 2 Tbsp gochujang together until the cauliflower is well coated. Spread the florets evenly on the baking sheet and spritz very lightly with the oil spray. Reserve the large bowl. No need to clean! Bake for 10 minutes. 
3. Meanwhile, in a small bowl, whisk together the remaining gochujang and the rest of the ingredients, adding in only enough water to make the sauce pourable but still on the thick side.
4. Remove the cauliflower from the oven and turn the temperature up to 500°F. (Yes, 500°. Trust me!) Put the florets back into the large bowl and pour the sauce over the cauliflower.  Using tongs, toss the florets until they are well coated with the sauce.
5. Spritz the pan with additional oil and, using the tongs, arrange the cauliflower back on the baking sheet.  Bake for 10-12 minutes or until the cauliflower is tender and has started to brown.
6. Serve with lettuce cups, optional

Makes 4 servings

On WW Blue 💙, each serving is 4 pts