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Ssamjang Glazed Cauliflower & Fonio Pilaf

Cooking Method ,
Cuisine ,
Difficulty Intermediate
Prep Time: 10 min Cook Time: 20 min Rest Time: 5 min Total Time: 35 mins
Servings 4
Best Season Suitable throughout the year
  • Yolele Chili Lime Fonio Pilaf ounces 16
  • Ssamjang tablespoons 3
  • Kale cups 1/2
  • Tomatoes cups 1/2
  • Mirin Drizzle
  • Maple Syrup tablespoons 3
  • Vinegar tablespoons 3
  • Cauliflower cups 2
  • Endive cups 1/2 (To garnish and for extra crunch)
  • Alfalfa sprouts cups 1/2 (Garnish)
  • Sesame oil tablespoons 2
  • Coconut Aminos tablespoons 2 (Healthier option for soy sauce)
  1. Prep Fonio

    Fonio is your new favorite grain. Very nutritious as discussed in the description. Be accurate in following the ratio here. In a pot with a fitted lid, coat ½ cup Yolélé fonio well with 1 tablespoon oil. Add 1 cup water and bring to a boil. Add a pinch of salt, stir, cover, and turn heat to low for 1 minute. Turn off the heat and let sit covered, 4 minutes.

    I added vegan butter and fluffed it a little bit more. It is good on it's own, especially the chili lime flavor. 

  2. Make Glazed Cauliflower

    Prepare glaze, Combine Ssamjang, Maple syrup, vinegar, coconut aminos and  sesame oil, set aside.

    Cut up cauliflower to florets. Blanch them. If submerging in ice cold water is too tedious for you, you can skip it. You can straight up saute it with lid on. It will steam and help in the cooking process. When cauliflowers are fully cooked pour over your glaze and let the liquids reduce to a syrupy consistency.


  3. Assemble & Present

    Lay Glazed Cauliflower on top of Yolele Fonio.

    Garnish with endive and Alfalfa sprouts. Finish with some Sesame Oil and enjoy.


Keywords: Fonio, cauliflower, deglazed
Paolo Peralta