Charred cauliflower with magic gochugaru dust from Korean American: Food that Tastes Like Home (page 200) by Eric Kim

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Notes about this recipe

  • Pakpack4 on May 10, 2026

    Very salty as others have said; broiled cauliflower is surprisingly okay. I’ve only ever roasted it before so was skeptical. Still think I prefer roasted for the future. The little seasoning blend could have salt cut and half and would go well as a sprinkle topping on just about anything. Maybe even watermelon, like a Korean Tajin.

  • mlonigan on February 08, 2026

    I'll try it again with half the salt in the topping.

  • Soulkitchenjen on March 16, 2023

    This was very solid. I think I prefer the roasting technique, but the spice mix on top was a nice touch!

  • SheilaS on January 30, 2023

    I roasted the cauliflower instead of broiling. Very good. Next time, I will cut back on the salt or just add it separately - I want all that heat and flavor but not that much salt.

  • Lepa on April 22, 2022

    I was skeptical about broiling cauliflower but loved the resulting texture. When I started making this I saw that my gochugaru was moldy so I googled substitutes and settled on a mixture of paprika and cayenne. The resulting dish was good. I'm looking forward to trying it again with gochugaru once I can get some more.

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