korean-bbq-cauliflower-traybake
Crispy roasted cauliflower, smoky tempeh and charred veggies coated in a sticky Korean-style marinade. Everything caramelizes beautifully in the oven, then gets finished with a creamy tahini gochujang dressing and fresh toppings.
Ingredients
1.5 tbsp gochugaru (or 1 tbsp chili flakes as a substitute)
150 g tempeh, cubed
1 small bok choy, roughly chopped
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