Print

Korean Baked Cauliflower Recipe

Korean Baked Cauliflower Recipe
Print Recipe

★★★★★

5.1 from 24 reviews

A delightful twist on a classic vegetable dish, this Korean Baked Cauliflower recipe features crispy roasted cauliflower coated in a flavorful gochujang sauce.

Ingredients

Scale

For the Cauliflower:

  • 1 large head of cauliflower, cut into 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 (use 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

For Garnish:

  • 1 teaspoon toasted sesame seeds
  • 2 green onions, sliced

Instructions

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

Nutrition

Keywords: Korean Baked Cauliflower, Gochujang Cauliflower, Roasted Cauliflower Recipe

Find it online: https://miarosetti.com/korean-baked-cauliflower-recipe/