Name: Korean Baked Cauliflower
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Korean-inspired
Ingredients: For the Cauliflower:; 1 large head cauliflower, cut into florets; 2 tbsp olive oil; ½ tsp salt; ½ tsp black pepper; For the Sauce:; 2 tbsp gochujang (Korean red chili paste); 2 tbsp soy sauce (or tamari for gluten-free); 1 tbsp sesame oil; 1 tbsp honey or maple syrup; 1 tsp rice vinegar; 2 garlic cloves, minced; 1 tsp grated fresh ginger; For Garnish:; 1 tsp toasted sesame seeds; 2 green onions, sliced

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If you’re looking to spice up your weeknight dinner or impress your friends with a plant-based dish that packs serious flavor, this Korean Baked Cauliflower is it. Crispy roasted cauliflower florets tossed in a bold, sticky gochujang glaze—sweet, spicy, tangy, and totally addictive.

It’s the kind of recipe that transforms a humble vegetable into something crave-worthy. Whether you serve it as a side, appetizer, or even a meatless main, it’s guaranteed to wake up your taste buds.

Korean Baked Cauliflower

Why You’ll Love This Recipe

Crispy and saucy – Roasted cauliflower keeps its crunch even after it’s coated in that rich, flavorful glaze.
Vibrant Korean flavors – A mix of gochujang, soy, garlic, and sesame make every bite bold and complex.
Vegetarian and easy to make gluten-free – Simply swap soy sauce for tamari to make it 100% gluten-free.
Perfect for any meal – Serve it over rice, tuck it into tacos, or enjoy it on its own as a crowd-pleasing snack.
No deep frying needed – You get all the flavor and crispness from the oven.

Ingredients

(Tip: You can find a full list of ingredients and measurements in the recipe card below.)

For the Cauliflower

1 large head of cauliflower, cut into bite-sized 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 (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

To Garnish

1 teaspoon toasted sesame seeds
2 green onions, sliced

Instructions

1. Preheat the Oven
Set your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

2. Season and Roast the Cauliflower
In a large bowl, toss cauliflower florets with olive oil, salt, and pepper until well coated. Spread in a single layer on the prepared baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden brown and crisp on the edges.

3. Make the Korean Sauce
While the cauliflower roasts, whisk together gochujang, soy sauce, sesame oil, honey (or maple syrup), rice vinegar, garlic, and ginger in a small bowl until smooth.

Transfer to a small saucepan and cook over medium heat for 3–5 minutes until the sauce thickens slightly. Stir occasionally to prevent sticking.

4. Coat the Cauliflower
Remove the cauliflower from the oven and drizzle with the warm sauce. Toss gently to coat all the florets evenly. If you like a more caramelized finish, return to the oven for another 5 minutes.

5. Garnish and Serve
Sprinkle the sauced cauliflower with toasted sesame seeds and sliced green onions. Serve hot, either as a flavorful side, a vegetarian entrée with rice, or even as a game-day appetizer.

Variations

Spicier Version: Add extra gochujang or a dash of red pepper flakes.
Milder Option: Use less gochujang and add an extra teaspoon of honey to balance the heat.
Crunch Factor: Toss the roasted cauliflower with a handful of chopped peanuts or cashews before serving.
Air Fryer Friendly: Cook the cauliflower in the air fryer at 375°F for 12–15 minutes, shaking halfway through.
Protein Boost: Add baked tofu cubes or chickpeas tossed in the same sauce

Heating and Storage

To Store: Place leftovers in an airtight container and refrigerate for up to 3 days.
To Reheat: Warm in the oven at 350°F for 8–10 minutes or in the air fryer to re-crisp. Avoid the microwave if you want to keep that roasted texture.
Freezing: Not recommended. The texture of roasted cauliflower doesn’t hold up well after freezing

FAQs

What is gochujang?

Gochujang is a Korean fermented red chili paste that’s spicy, savory, and slightly sweet. It’s a staple in Korean cooking and adds a deep, umami-rich flavor to sauces.

Can I make this gluten-free?

Yes, simply use tamari instead of regular soy sauce and check your gochujang label to ensure it’s gluten-free.

Do I have to roast the cauliflower?

Roasting gives the best texture and flavor, but you can use an air fryer or sauté pan in a pinch.

Can I use frozen cauliflower?

Fresh works best for crisp texture, but you can use frozen if thawed and patted dry to reduce excess moisture.

Is this dish very spicy?

It has a medium heat level. Adjust the gochujang amount to make it milder or spicier to suit your taste.

What can I serve this with?

Steamed rice, noodles, lettuce wraps, or even inside a tortilla for Korean-inspired tacos.

Can I make the sauce ahead of time?

Yes! The sauce can be made 3–4 days in advance and stored in the refrigerator.

What can I use instead of gochujang?

Sriracha mixed with a little miso or soy sauce can be a quick substitute, though the flavor won’t be exactly the same.

Can I double the recipe?

Absolutely. Just use two baking sheets to avoid overcrowding the cauliflower.

Is this recipe vegan?

It’s vegetarian as written. To make it vegan, simply use maple syrup instead of honey.

Conclusion

Korean Baked Cauliflower is bold, satisfying, and surprisingly easy to pull off. It’s a plant-based dish that doesn’t feel like a compromise—just full-on flavor. Whether you’re introducing someone to Korean cuisine or just in the mood for something a little different, this recipe checks every box. Serve it up hot and watch it disappear fast.