Korean-Style Whole BBQ Cauliflower with Kimchi Stew
The humble cauliflower gets a K-Pop glow-up in this beautiful recipe. Korean cuisine leans towards the harmony between slightly sweet, spice, and light sour notes, with their ubiquitous yet measured use of Kimchi and Gochujang. What really makes this dish pop is the final garnishing of the whole baked cauliflower: drizzling yogurt, ketjap manis, sesame seeds, coriander leaves – go to town here and release your inner chef - and wait for the ‘ooohs’ and ‘ahhhs’ as you bring this to the table.
Korean-Style Whole BBQ Cauliflower with Kimchi Stew
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Method
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- 1 tbsp. Korean gochujang paste
- 2 tbsp. Vegan Yogurt
- 1 tbsp. light soy sauce
- 1 tbsp. lime juice
- 3 tbsp. olive oil
- ½ tsp fine salt
- ½ tsp black pepper
For the Kimchi Stew
- 200g diced, Firm tofu, we used smoked tofu
- 1 medium onion, finely diced
- 2 cloves of garlic, minced
- 200g Vegan Kimchi
- 300 ml vegetable stock
- ½ bunch spring onions
- 50ml Vegetable Oil
For the Cauliflower garnish
- 1 tbsp. toasted sesame seeds
- 1 tsp black sesame seeds
- 1 tbsp. kejap manis
- 1 tbsp. Vegan yogurt
- 3 spring onions, finely sliced
Additional Equipment Needed
- A large cast iron pan
- Baking tray
- Basting brush
- Preheat your BBQ to medium-high heat, around 200C.
- Combine the marinade ingredients and brush liberally over your steamed cauliflower. Make sure you get in between the florets too. Set the Cauliflower on a baking tray and cook for around 20 minutes on medium-high heat. The cauliflower is ready when it looks dark and caramelized and cooked through. Test with a sharp knife, it should glide inside easily.
- As the cauliflower is baking in the BBQ, we can make a simple kimchi stew. To a BBQ-safe pan, such as a cast iron pan. Cooking directly over the main heat source. Add the oil to the pan and firm tofu and cook until crispy. Remove from the pan and set aside.
- Add the onion and garlic and saute until translucent, around 7-8 minutes. Add in the kimchi and stir for 2-3 minutes followed by the vegetable stock. Finally, add the tofu and mix well.
- Remove the pan from the heat. Gently push the stew from the middle of the pan and carefully lift the cauliflower from the baking sheet and place it in the center of the pan.
- Decorate the cauliflower with the garnish. Drizzle over the yogurt, followed by the kejap manis, then sprinkle with the toasted sesame seeds, finally, add the spring onions. Have fun with this part and make a beautiful vegan centerpiece. This pairs beautifully with some steamed Jasmine rice.
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Happy Grilling!
Sam and Shauna, also known as the ‘First Ladies of Cue’, are renowned BBQ chefs who combine traditional Southern US grill techniques with the best of British ingredients including some special Welsh twists, representing where they are based.
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