Name: Korean Baked Cauliflower
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Korean
Ingredients: 1 large head of cauliflower, cut into florets; 2 tablespoons olive oil; ½ teaspoon salt; ½ teaspoon black pepper; 2 tablespoons gochujang (Korean red chili paste); 2 tablespoons soy sauce (use tamari for gluten-free); 1 tablespoon sesame oil; 1 tablespoon honey or maple syrup; 1 teaspoon rice vinegar; 2 garlic cloves, minced; 1 teaspoon grated fresh ginger; 1 teaspoon toasted sesame seeds (for garnish); 2 green onions, sliced (for garnish)

Why You’ll Love This Recipe

I like how Korean Baked Cauliflower combines bold Korean flavors with a plant-based approach. The gochujang sauce brings a sweet and spicy kick, while the crispy roasted cauliflower gives it a satisfying crunch. It’s also easy to make and adaptable to different spice levels and dietary preferences. Whether I’m cooking for friends or prepping a weeknight meal, this dish is always a flavorful winner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cauliflower: 1 large head of cauliflower, cut into florets
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper

For the Sauce: 2 tablespoons gochujang (Korean red chili paste)
2 tablespoons soy sauce (use tamari for gluten-free)
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
1 teaspoon rice vinegar
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1 teaspoon toasted sesame seeds (for garnish)
2 green onions, sliced (for garnish)

directions

Prepare the Cauliflower:
Preheat the oven to 400°F (200°C). In a large mixing bowl, I toss the cauliflower florets with olive oil, salt, and pepper until coated evenly. Then I arrange them in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.

Make the Sauce:
While the cauliflower roasts, I whisk together gochujang, soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger in a small bowl. Then I simmer the mixture in a small saucepan over medium heat for 3-5 minutes until slightly thickened.

Coat the Cauliflower:
Once roasted, I remove the cauliflower from the oven and drizzle the sauce over it, tossing gently to coat. For more caramelization, I return it to the oven for an extra 5 minutes.

Garnish and Serve:
To finish, I sprinkle with toasted sesame seeds and green onions. I serve it hot, either as a side, main dish, or appetizer.

Servings and timing

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Calories per serving: Approximately 180-200
Key Nutrients: Protein: 4g, Carbs: 18g, Fat: 14g

storage/reheating

I store leftovers in the fridge for up to 3-4 days. To reheat, I use the oven or air fryer to maintain the crispiness. For longer storage, I let the cauliflower cool completely, then freeze it in an airtight container for up to 2 months. Reheating in the oven gives the best texture.

FAQs

Can I make this without gochujang?

Yes, I can substitute it with sriracha or another chili paste to maintain a similar spicy flavor.

Can I use frozen cauliflower?

I prefer fresh for the best texture, but if I use frozen, I make sure to thaw and drain it thoroughly first.

Can I make this dish ahead of time?

Yes, I often prep the sauce and cauliflower in advance. I bake it right before serving to keep it fresh and crispy.

Can I use other vegetables?

Definitely. Sometimes I use broccoli or Brussels sprouts for a different but still delicious variation.

Can I make this spicier?

Sure. I just increase the gochujang or add chili flakes to turn up the heat.

Conclusion

Korean Baked Cauliflower is one of my go-to dishes for a reason. It’s bold, healthy, and incredibly satisfying. The crispy roasted cauliflower paired with a spicy, sweet, and savory Korean-style sauce creates a dish that’s comforting yet exciting. I like how it suits different occasions, from casual dinners to parties. Once I tried it, it quickly became a staple in my kitchen.

Korean Baked Cauliflower

Why You’ll Love This Recipe

ingredients

directions

Servings and timing

storage/reheating