Korean Baked Cauliflower (Printable Version)

Roasted cauliflower in gochujang sauce, topped with sesame seeds and green onions. A spicy, savory side or main.

# What You'll Need:

→ Cauliflower

01 - 1 large head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - ½ teaspoon salt
04 - ½ teaspoon black pepper

→ Sauce

05 - 2 tablespoons gochujang (Korean red chili paste)
06 - 2 tablespoons soy sauce (use tamari for gluten-free)
07 - 1 tablespoon sesame oil
08 - 1 tablespoon honey or maple syrup
09 - 1 teaspoon rice vinegar
10 - 2 garlic cloves, minced
11 - 1 teaspoon grated fresh ginger

→ Garnish

12 - 1 teaspoon toasted sesame seeds
13 - 2 green onions, sliced

# Steps to Follow:

01 - Preheat oven to 400°F (200°C).
02 - In a large bowl, toss cauliflower florets with olive oil, salt, and black pepper until evenly coated.
03 - Spread florets on a baking sheet in a single layer and roast for 25–30 minutes, flipping halfway, until golden and crispy.
04 - In a small bowl, whisk together gochujang, soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger until smooth.
05 - Heat the sauce in a small saucepan over medium heat for 3–5 minutes until slightly thickened.
06 - Once cauliflower is roasted, drizzle with the sauce and gently toss to coat. Optionally, bake an additional 5 minutes for extra caramelization.
07 - Garnish with sesame seeds and green onions. Serve hot as a side dish, appetizer, or main dish with rice or noodles.

# Additional Tips::

01 -
  • Easy to prep and uses familiar produce so even non-cooks feel comfortable
  • Bakes entirely on one tray so hardly any dishes to wash
  • The sauce is pantry-friendly and gluten free friendly with a simple swap
  • Offers a healthy twist on sticky Korean flavors without deep frying
02 -
  • Cauliflower bakes up golden and crispy in the oven with minimal oil
  • Gochujang brings authentic Korean flavor without being overpowering
  • The dish is naturally gluten free when using tamari
  • Leftovers stay delicious for two days
03 -
  • Go heavy on the caramelization step at the end for deep flavor
  • Always use fresh ginger and garlic for the biggest punch
  • Taste your sauce before using gochujang can vary in heat so adjust to your liking

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