Gochujang-Roasted Cauliflower
Gochujang, the iconic Korean fermented chili paste, enlivens roasted cauliflower with a salty, spicy and umami-rich layer of flavor. It sits atop a bed of nutty quinoa layered with a rainbowed array of julienned vegetables, including fennel, radish, and red bell peppers, all flecked with basil and mint. A tangy lime and vinegar dressing, gently laced with serrano pepper, adds the final touch.
Nutritional facts
Protein
13g
Carbs
55g
Calories
510kcal
Fat
27g
Ingredients
Rosemary, Gochujang Paste, Coriander Seeds, Napa Cabbage, Carrots, Seasoned Rice Wine Vinegar, Mint, Watermelon Radish, Serrano Peppers, Black Pepper, Cilantro, Gum, Xanthan, Garlic, Fennel Seed, Sugar, Kosher Salt, Jalapeno Peppers, Gluten Free Tamari, Granulated Garlic, Lime Juice, Tri-color Quinoa, Crushed Red Pepper, Basil, Fennel, Red Bell Pepper, Canola Oil, Cauliflower
Contains soybeans.
Reviews
3.8
Based on 24 reviews
Molly · 08/30/25
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About Michael Davis
Michael Davis’s New York City career began at Lespinasse, and continued on to Daniel and Bouley - some of the most acclaimed restaurants in the city. His time in New York culminated in running the kitchen at Del Posto when they received 4 stars in the New York Times.
Since then, he spent time leading the kitchen at Michael Mina in San Francisco, consulting domestically and abroad, and riding his bicycle cross country from California to New York City. Over the past few years, he worked as a private chef on Martha’s Vineyard, and as a consultant in NYC for Pasta Flyer and for Jim Lahey at Sullivan Street Bakery.
Chef Michael now owns and operates Boy Blue Coffee & Goods in NYC. The shop’s name comes from David Bouley’s nickname for Michael, who experimented with multiple hair colors during his tenure working for Chef Bouley. “What’s up, boy blue?” was Bouley’s daily greeting to Michael. Boy Blue Coffee & Goods is the culmination of Chef Michael’s experiences and brings forth his food philosophies, skills, and interests.
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