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Korean Baked Cauliflower

A vibrant dish that transforms cauliflower with spicy and sweet Korean flavors, perfect for vegetarians and meat lovers alike.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: Korean, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head head of cauliflower, cut into florets Look for fresh, firm cauliflower.
  • 2 tablespoons olive oil
  • 1 tablespoon gochujang (Korean chili paste) Adjust the amount for desired spice level.
  • 2 tablespoons soy sauce Use gluten-free soy sauce for a gluten-free option.
  • 1 tablespoon honey or maple syrup Honey is recommended for sweetness.
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • to taste Sesame seeds for garnish
  • to taste Chopped green onions for garnish

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine olive oil, gochujang, soy sauce, honey, minced garlic, and sesame oil.
  3. Add the cauliflower florets to the bowl and toss until they are well-coated in the sauce.
Baking
  1. Spread the cauliflower on a baking sheet in a single layer.
  2. Bake for 25-30 minutes, flipping halfway through, until crisp and golden.
  3. Remove from the oven and garnish with sesame seeds and chopped green onions.

Notes

For storage, keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. Feel free to add other vegetables for a colorful blend and experiment with different marinades.