Description
Korean Baked Cauliflower is a bold and flavorful dish made with roasted cauliflower coated in a spicy, tangy gochujang sauce. It’s easy to prepare, healthy, and perfect as a side dish, appetizer, or main course.
Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons gochujang
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon rice vinegar
- 2 garlic cloves (minced)
- 1 teaspoon fresh ginger (grated)
- 1 teaspoon toasted sesame seeds (for garnish)
- 2 green onions (sliced, for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cauliflower florets with olive oil, salt, and black pepper. Spread on a baking sheet in a single layer.
- Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy at the edges.
- In a small bowl, whisk together gochujang, soy sauce, sesame oil, honey or maple syrup, rice vinegar, garlic, and ginger until smooth.
- If you prefer a thicker sauce, simmer it in a saucepan for 3–5 minutes over medium heat until slightly thickened.
- Once the cauliflower is roasted, toss it with the sauce to coat evenly. Return to the oven for an extra 5 minutes for a caramelized finish.
- Garnish with toasted sesame seeds and green onions before serving. Enjoy hot as a side, appetizer, or main course.
Notes
Serve Korean Baked Cauliflower hot with rice or noodles. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven for best texture. Adjust spice by adding more or less gochujang. For a vegan option, use maple syrup instead of honey.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 7g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg