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Gochujang Chicken and Cauliflower
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Gochujang Chicken and Cauliflower

Gochujang (a readily available Korean pepper paste), ginger, garlic and lime juice create a lively sauce for roasted chicken and cauliflower.
Servings 6 or more

Ingredients

  • 5 tablespoons gochujang
  • 1/4 cup plus 2 tablespoons olive oil
  • 3 large cloves garlic, minced
  • 1 inch fresh ginger, peeled and minced
  • 8 pieces of skin-on, bone-in chicken (we used thighs and drumsticks)
  • salt and freshly ground black pepper
  • 1 very large head of cauliflower or 2 medium (see Kitchen Notes)
  • the juice of 1 lime
  • 3 scallions sliced on the diagonal

Instructions

  • Place a large oven-safe sauté pan on the center rack in the oven. Preheat oven to 375ºF.
  • Whisk gochujang, 1/4 cup olive oil, garlic and ginger together in a measuring cup or bowl. Set aside. Trim chicken pieces of excess fat and season with salt and pepper. Brush liberally on all sides with half of the gochujang mixture. Set aside.
  • Cut cauliflower into florets. Toss in a large bowl with remaining 2 tablespoons of oil, then add remaining gochujang mixture, season with salt and pepper, and toss to thoroughly combine everything and coat florets.
  • Remove the sauté pan from the oven—careful, the handle is hot! Add cauliflower to the pan. Add chicken pieces to the pan, resting them on top of the cauliflower. As the dish roasts, the chicken fat will deliciously flavor the cauliflower.
  • Return pan to oven and roast until chicken is cooked through to a temperature of at least 165ºF, about 30 to 40 minutes. When chicken is done, drizzle the lime juice over everything. Transfer the chicken to a platter and the cauliflower to a serving dish. Sprinkle both with scallions and serve.

Kitchen Notes

Bring on the cauliflower. You want a lot of cauliflower for this dish. First, it shrinks during roasting. Second, it is so delicious cooked this way. As it happened, we had too little cauliflower when we made this. So when we did leftovers, we tossed a can of drained chickpeas with a tablespoon each of gochujang and olive oil, then heated them briefly before adding the leftover chicken and cauliflower to the pan and reheating it. Also seriously delicious.