Description
Korean Baked Cauliflower combines bold Korean flavors with a plant-based approach. The gochujang sauce adds a sweet and spicy kick, while the crispy roasted cauliflower gives a satisfying crunch. It’s easy to make, adaptable to spice levels, and perfect for any occasion.
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)
Instructions
- Preheat the oven to 400°F (200°C). In a large mixing bowl, toss the cauliflower florets with olive oil, salt, and pepper until evenly coated. Arrange them in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
- While the cauliflower roasts, whisk together gochujang, soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger in a small bowl. Simmer the mixture in a small saucepan over medium heat for 3-5 minutes until slightly thickened.
- Once the cauliflower is roasted, remove it from the oven and drizzle the sauce over it, tossing gently to coat. For more caramelization, return it to the oven for an extra 5 minutes.
- Finish by sprinkling toasted sesame seeds and sliced green onions on top. Serve hot as a side, main dish, or appetizer.
Notes
- For a different level of spice, increase the gochujang or add chili flakes to the sauce.
- If you don’t have gochujang, substitute with sriracha or another chili paste.
- Frozen cauliflower can be used, but it’s important to thaw and drain it thoroughly for the best texture.
- Other vegetables like broccoli or Brussels sprouts can be used as alternatives to cauliflower.
- Leftovers can be stored in the fridge for up to 3-4 days. Reheat in the oven or air fryer to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 180-200
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
