Spicy Molten Korean Cauliflower Dip Content
This dip is inspired by the flavors of the Spicy Pork Rice Cakes at Ssäm Bar, but we sub in cauliflower and top it with lots of mozzarella cheese to make it a perfect molten dip. It’s excellent with warmed flatbread or simple crackers that let you scoop up the spicy, saucy cauliflower bits. The dip is vegetarian, but you could easily make it vegan by spreading an even layer of the remaining whipped tofu on top in place of the cheese.
Heat oven to 425°F.
To prepare the cauliflower, cut the head in quarters. Then turn the quarters over and cut along the stem to release the florets. Use your fingers to pull the larger florets apart into small pieces.
Add olive oil to a large skillet or braiser over medium heat. Add onion and garlic and cook for 1 minute. Season with Kosher salt. Add cauliflower, cover with a lid, and cook for 10 minutes. Remove the lid and continue to cook for another 5 minutes until the cauliflower starts to brown.
Meanwhile, mix your sauce. Combine the gochujang, soy sauce, Spicy Seasoned Salt, honey, and ginger. Add to browned cauliflower and stir. Cook for about 2 minutes until the mixture is evenly combined. Remove from heat and stir in whipped tofu. Top with half of your shredded mozzarella cheese, then add sliced scallions in an even layer, then top with remaining cheese. Bake in the oven for 15 minutes or until it is bubbling.
Turn broiler to high, then broil on top rack for 1–2 minutes or until cheese has browned. Remove from the oven and top with crispy fried onions, if desired. Let cool slightly, then serve with crackers or flatbread.