Name: Whole Roasted Gochujang Cauliflower with Smashed Roasted Butter Beans
Ingredients: 1–2 tablespoons gochujang (Korean fermented hot pepper paste); ½ cup (125 g) plain yogurt; Extra-virgin olive oil; 1 large cauliflower (about 2 ¼ pounds / 1 kg) – can also substitute with a whole cabbage; 1 lemon, halved; Handful of chopped parsley leaves; Handful of cilantro leaves; 2 tablespoons flaked or slivered almonds, toasted; Sea salt and black pepper; 1 pound (450 g) cooked butter beans (about two 14-ounce / 400-g cans, drained) – can substitute with chickpeas, cannellini beans, or lentils; Extra-virgin olive oil; 1 garlic clove, finely grated; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon ground ginger; Sea salt and black pepper

Description

This weeknight dish is full of bold flavors and savory spices. Balanced with cannellini beans, this cauliflower will satisfy your taste buds and bring the heat!

Ingredients

Units Scale

For the cauliflower:

1–2 tablespoons gochujang (Korean fermented hot pepper paste)
1/2 cup (125 g) plain yogurt
Extra-virgin olive oil
1 large cauliflower (about 2 1/4 pounds / 1 kg) – can also substitute with a whole cabbage
1 lemon, halved
Handful of chopped parsley leaves
Handful of cilantro leaves
2 tablespoons flaked or slivered almonds, toasted
Sea salt and black pepper

For the beans:

1 pound (450 g) cooked butter beans (about two 14-ounce / 400-g cans, drained) – can substitute with chickpeas, cannellini beans, or lentils
Extra-virgin olive oil
1 garlic clove, finely grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground ginger
Sea salt and black pepper

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Instructions

Preheat the oven to 425°F (220°C).
In a small bowl, whisk together the gochujang and yogurt and add a drizzle of oil.
Remove the outer leaves from the cauliflower and trim the stem so it is flush with the bottom of the cauliflower. Place the cauliflower on a sheet pan, drizzle with oil, and season well with sea salt and black pepper.
Place in the oven and roast for 45–50 minutes until the cauliflower is golden and just about cooked. Remove from the oven, drizzle with more oil, and squeeze over the juice of ½ lemon.
Massage about 2 tablespoons of the gochujang yogurt all over the cauliflower. Return to the oven and roast for another 10–15 minutes until completely tender (the exact cooking time will depend on the size of the cauliflower, so check it often).
Meanwhile, for the smashed roasted butter beans, place the butter beans in a bowl and roughly mash with the back of a fork or a potato masher. You only need to break up some of the beans, not all of them, so the consistency is chunky. Add a good drizzle of oil, along with the garlic and cumin, ground coriander and ginger, then season with sea salt and black pepper and stir to combine. Place the butter beans on a separate sheet pan and roast for 20–30 minutes until crispy and golden.
To serve, spoon the smashed butter beans onto a large serving plate and place the roasted cauliflower on top. Dollop with the remaining gochujang yogurt, drizzle with some oil, and season with sea salt and black pepper. Finish with the parsley, cilantro leaves, and almonds, and serve with the remaining lemon on the side.