Roasted Cauliflower with Korean Hot Pepper Vinaigrette Recipe
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This recipe for Roasted Cauliflower with Korean Hot Pepper Vinaigrette is from Chosun Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Ingredients: |
Ingredients: 1 T. minced fresh ginger 2 T. fresh lemon juice 2 tsp. minced garlic 1/4 c. olive oil 2 tsp. red-hot Korean peppers 1 large head of cauliflower (1.5 kg.) 2 T. olive oil to brush cauliflower slices Salt and pepper to taste
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Directions: |
Directions:In a bowl, whisk together ginger, lemon juice, garlic, 1/4 cup olive oil and Korean red pepper. Set aside. Preheat oven to 245ºC. Place rack in lower half of oven. Cut cauliflower lengthwise into 2 cm thick slices. Arrange in a large baking pan and brush with 2 T. olive oil. Sprinkle with salt and pepper. Place in oven and roast about 35 minutes or until golden and tender. Transfer cauliflower to a plate and drizzle with vinaigrette. Serves: 4. *This recipe is truly great because roasting the cauliflower gives it meaty texture and a nutty flavor that is unsurpassed. Try it with the vinaigrette – it is delicious! |
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