Nutrition Facts

Serving Size 254 g

(Approx. 6 Servings)

Amount Per Serving

Calories	100	Calories From Fat	0

% Daily Value*

Total Fat 0 g	0%

Saturated Fat 0 g	0%

Trans Fat 0.0 g

Cholesterol 0 mg	0%

Sodium 710 mg	30%

Total Carbohydrate 20 g	7%

Dietary Fiber 6 g	24%

Sugars 9 g

Protein	6 g

Vitamin A 0%	•	Iron 4%

Vitamin C 230%	•	Calcium 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Whole Roasted Cauliflower with Gochujang Mustard

Prep Time

1 hour

Cook Time

45 minutes

Total Time

1 h 45 m

Serves

6 People

Ingredients

Recipe makes 6 Servings

1/3 cup(s) O'Food Gochujang

2 Tbsp Dijon mustard

1 Tsp fresh garlic cloves, minced or zested, approximately 2 cloves

2 Lb whole cauliflower, 1 large head or 2 smaller heads, ends trimmed and washed & dried

Check All

Uncheck All

Add to list

Instructions

In a small bowl, combine gochujang, mustard and garlic together until well incorporated and smooth.

Place cauliflower on a sheet pan and brush gochujang mixture liberally and evenly over entire surface.

Cover loosely with plastic wrap and refrigerate for at least 1 hour to marinate.

Preheat oven to 425°F.

Place cauliflower in oven for 35 to 45 minutes or until nicely roasted and cauliflower is just tender when a toothpick is inserted in the center.

Cool then cut into 4 to 6 wedges and season to taste.