Firecracker Cauliflower

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This Firecracker Cauliflower is one of many in a string of recent cauliflower based meals. It’s safe to say I’ve become a bit obsessed with the vegetable. Even as I write this I’m thinking about what to do with that fresh head at home on my countertop…

It seems that my algorithm has been on board with all the Firecracker recipes as of late, so I took that as a sign to try my own. If you read my Ssamjang Cauliflower recipe, you’ll know that I’ve also been experimenting a bit with this delicious Korean condiment lately.

What is Ssamjang?

Just in case you missed it, Ssamjang is a Korean condiment that is similar to Gochujang (in fact, gochujang is one of the components of ssamjang), but it also includes a fermented soybean paste to give it a slightly nutty, umami flavour in addition to that gochujang chili kick.

Ssamjang is traditionally used as a dressing to top meat or veggies in a lettuce wrap dip. Here, I’ve used it as an ingredient in a sort of marinade that gives this cauliflower a flavourful kick that is unlike anything I’ve tried before. It pairs beautifully with a Cilantro Lime Rice and a quick drizzle of Tahini Sauce, if you’re feeling fancy. There are so many amazing flavours going on here, you’ll have no idea that this meal is entirely plant-based! 

Firecracker Cauliflower

Print Recipe

• Author: monnccte
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Ingredients

Scale 1x2x3x

1 head cauliflower, steamed and chopped into bite-sized pieces

1 tbsp corn starch

Sauce

1 tbsp ssamjang

1 tbsp sriracha

1 tsp onion powder

2 tsp minced garlic

2 Tbsp olive oil

1 tbsp soy sauce

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Instructions

1. Toss the steamed cauliflower pieces with corn starch in a container with a lid. Shake until cauliflower has a light coat of corn starch.

2. In a large wok or skillet, begin to brown the cauliflower on low heat.

3. Mix all of the sauce ingredients together and whisk.

4. When the cauliflower has begun to brown, and there is no loose cornstarch left, drizzle the sauce over the cauliflower. Mix until all pieces are coated in sauce.

5. Cook until sauce becomes sticky and there is no liquid left in the wok.

6. Remove from heat, serve with Cilantro Lime Rice and Tahini Sauce, or on it’s own!

Keywords: Firecracker Cauliflower

If you give this a try or have any questions please let me know in the comments! Bon Appétit!