A friend vaguely described this recipe that involved baking a head of cauliflower, glazing it with a combo of Greek yogurt, gochujang, and garlic, then broiling to brown it.

I tried this, but instead of baking I blanched the head for 7 min before drying, glazing, and browning. The head is a dome shape, so of course the very top browned but the sides didn't at all and the glaze there was "raw", i.e. just as it was when applied.

I'm thinking the way to do this is to bake all the way and apply the glaze before starting so it can dehydrate and brown evenly. But IDK what the time and temp should be. Does anyone have ideas?