Gochujang cauliflower steaks

Ingredients for 1 servings:

• 1 cauliflower
• 1 tsp Gochujang (Korean chili paste) – Paste (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1 tsp garlic powder
• 1 cup of tahini, about 1/3 of it
• 1 lime(s), juice
• some water
• n. B. Rice (approx. 60 – 70 g uncooked)
• e.g. coriander
• e.g. sesame, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegan, healthy

Place the cauliflower in salted water and let it soak for a few minutes. Drain well, then cut into slices (steaks). Mix a marinade of the soy sauce, gochujang paste, rice wine vinegar, maple syrup, garlic powder, and sesame oil. Place the cauliflower steaks in a baking dish and coat both sides with the marinade. Then place the “steaks” in a preheated oven at 200°C (400°F) for half an hour. Mix the remaining marinade with the tahini, lime juice, and water to make a sauce. Then cook the rice. Remove the cauliflower steaks from the oven, place them on the rice, and garnish with the prepared sauce and some cilantro. Sprinkle with toasted sesame seeds, if desired.