Description
Korean Baked Cauliflower is a deliciously spicy and addictive dish transforming simple cauliflower into a flavor-packed delight. Roasted to crispy perfection and tossed in a savory gochujang sauce, this versatile recipe works wonderfully as an appetizer, side dish, or even a main course when served over rice or noodles. Whether you’re hosting a gathering or preparing meals for the week, this dish will elevate your dining experience with its bold flavors and healthy ingredients.
Ingredients
Scale
- 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 (or 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
- For garnish: toasted sesame seeds and sliced green onions
Instructions
- Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and black pepper in a large bowl until well-coated.
- Spread cauliflower on a baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway through, until golden and crisp.
- In a small saucepan, whisk together gochujang, soy sauce, sesame oil, honey or maple syrup, rice vinegar, minced garlic, and grated ginger. Simmer over medium heat for 3–5 minutes until slightly thickened.
- Remove roasted cauliflower from the oven and drizzle with the sauce. Toss gently to coat evenly. Return to the oven for an additional 5 minutes for caramelization.
- Garnish with toasted sesame seeds and sliced green onions before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 6g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg