Korean Baked Cauliflower
A bold and flavorful plant-forward dish featuring roasted cauliflower in a sweet and spicy gochujang glaze.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Korean
- Diet: Vegan
Ingredients
- 1 large head cauliflower, cut into florets (about 4–5 cups)
- 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
- 2 green onions, thinly sliced
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the cauliflower into uniform florets and pat them dry with a towel.
- Toss the florets with olive oil, salt, and black pepper until well coated. Spread them in a single layer on the prepared sheet.
- Roast for 25–30 minutes, turning once halfway through.
- While the cauliflower roasts, whisk together gochujang, soy sauce, sesame oil, honey or maple syrup, rice vinegar, minced garlic, and grated ginger until smooth.
- Remove the cauliflower from the oven. Drizzle the sauce over it and toss gently to coat. Return to the oven for 4–5 minutes to let the sauce caramelize.
- Sprinkle with toasted sesame seeds and sliced green onions, and serve immediately.
Notes
For less sodium, use low-sodium soy sauce and adjust salt after tasting. For a vegan glaze, choose maple syrup and tamari.