Korean-style crunchy vegetables

KOREAN-STYLE CRISP VEGETABLES

Portions : 4 - Preparation : 15 minutes - Cooking : 30 minutes

Ingredients

• 1 cauliflower, cut into florets
• 1/2 red or green cabbage, cut into 1/2-inch slices
• 2 red onions, thinly sliced
• 2 cloves garlic
• 30 ml (2 tbsp.) fresh ginger, sliced
• 90 ml (6 tbsp) rice vinegar
• 90 ml (6 tbsp) canola oil
• 5 ml (1 tsp.) Korean chili powder
• 30 ml (2 tbsp.) sugar
• 5 ml (1 tsp.) salt
• 5 ml (1 tsp.) pepper

Preparation

1. Preheat oven, rack in center, to 200° C (400° F).
2. Gather vegetables in a bowl.
3. In a food processor, blend garlic, ginger, rice vinegar, oil, chili, sugar, salt and pepper.
4. Pour the sauce over the vegetables and coat.
5. Place the vegetables on an ovenproof tray and bake for 30 minutes.