Korean Baked Cauliflower (Printable Page)
# What You 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
# How to Make It:
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.
# Helpful Tips:
01 -
Baking the coated cauliflower an additional 5 minutes enhances caramelization and flavor.