Description

Crispy roasted cauliflower tossed in a bold, spicy-sweet gochujang sauce. This Korean Baked Cauliflower is a vegetarian-friendly side or main dish that’s packed with flavor and super easy to make.

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss cauliflower with olive oil, salt, and pepper. Arrange on baking sheet and roast for 25–30 minutes, flipping halfway through.
Make the sauce: Whisk all sauce ingredients in a bowl. Simmer in a small saucepan over medium heat for 3–5 minutes, stirring occasionally, until slightly thickened.
Coat the roasted cauliflower with the warm sauce and toss to combine. For extra caramelization, return to oven for 5 more minutes.
Garnish with sesame seeds and green onions. Serve hot.

Notes

To make it vegan, use maple syrup instead of honey.
Add extra gochujang if you want more heat.
The sauce can be prepped ahead and stored for 3–4 days.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish or Light Main
Method: roasted
Cuisine: Korean-inspired