Cauliflower Salad recipe - ingredients, nutrition and when to eat it
Lightly blanched cauliflower is tossed in a sweet-and-spicy gochujang sauce for a refreshing side dish.
Lightly blanched cauliflower is tossed in a sweet-and-spicy gochujang sauce for a refreshing side dish. It pairs well with meat or rice and is a good choice for a light lunch or dinner.
Vegetables · 15 minutes to cook
Nutrition (per 180g serving): 108.8 kcal · protein 5.1g · carbohydrate 19.4g · fat 2.4g · sodium 391.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Don’t overcook the cauliflower or it will become soft; remove it while it still has some crunch.
Tips: Drain the cauliflower thoroughly before tossing so the sauce doesn’t become watery.
Tips: To reduce the heat, use a little less gochujang.
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Ingredients (1 serving)
- Cauliflower — 150 g
- Gochujang — 1 Tbsp
- Vinegar — 1 tsp
- Sugar — 1 tsp
- Toasted sesame seeds — 1 tsp
- Garlic — 1 pc