Gochujang Cauliflower
“Roasted cauliflower gets a Korean glow-up with gochujang cream and charred corn.”
Gochujang Cauliflower transforms humble cauliflower into a pizza headliner. Florets are roasted until golden and caramelized, then scattered across gochujang cream with charred corn, mellow roasted garlic, and bright scallion rings. Sesame seeds and chili flakes finish the pie with crunch and heat. This is the vegetarian pizza that makes meat-eaters jealous.
Sauce
Gochujang Cream SauceToppings
Base Cheese
mozzarella
Frequently Asked Questions
How should I roast the cauliflower for this pizza?
Cut into small florets, toss with oil, salt, and a spoonful of gochujang, then roast at 425°F for 25-30 minutes until deeply caramelized. The extra gochujang on the cauliflower intensifies the Korean flavor throughout.
What kind of sesame seeds should I use?
Use a mix of white and black sesame seeds for both flavor and visual contrast. Toast them lightly in a dry pan to bring out their nutty aroma before sprinkling them on the finished pizza.
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