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Sheet-Pan Korean BBQ Cauliflower with Shiitakes, Bok Choy and Cashews
500g cauliflower florets
200g shiitake mushrooms, rinsed, stemmed and sliced 1/2-inch thick
2 tablespoons olive oil
120g whole raw cashews
Kosher salt
3 heads baby bok choy
120ml Korean barbecue sauce, divided
Preheat the oven to 205 C. Toss the cauliflower and mushroom slices with the olive oil in a large bowl.
Spread in an even layer on a large rimmed sheet pan and sprinkle the cashews over the vegetables. Cook for 20 minutes, then stir and cook for 15 minutes more.
While the cauliflower, mushrooms, and cashews cook, rinse the baby bok choy. Cut the stems into 1-inch thick slices and roughly chop the leaves. Stir the bok choy and 60ml BBQ sauce in with the vegetables on the sheet pan.
Cook for 15 minutes more, stirring occasionally, until the bok choy stems are tender. Drizzle with the remaining 60ml BBQ sauce and serve.
from: today.com
200g shiitake mushrooms, rinsed, stemmed and sliced 1/2-inch thick
2 tablespoons olive oil
120g whole raw cashews
Kosher salt
3 heads baby bok choy
120ml Korean barbecue sauce, divided
Preheat the oven to 205 C. Toss the cauliflower and mushroom slices with the olive oil in a large bowl.
Spread in an even layer on a large rimmed sheet pan and sprinkle the cashews over the vegetables. Cook for 20 minutes, then stir and cook for 15 minutes more.
While the cauliflower, mushrooms, and cashews cook, rinse the baby bok choy. Cut the stems into 1-inch thick slices and roughly chop the leaves. Stir the bok choy and 60ml BBQ sauce in with the vegetables on the sheet pan.
Cook for 15 minutes more, stirring occasionally, until the bok choy stems are tender. Drizzle with the remaining 60ml BBQ sauce and serve.
from: today.com