Korean Baked Cauliflower (Print Version)
Crispy oven-roasted cauliflower tossed in a sweet-spicy Korean gochujang sauce and garnished with sesame seeds and green onions.
# Ingredients:
→ Cauliflower
01 -
1 large head of 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 (or 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
12 -
1 teaspoon toasted sesame seeds (for garnish)
13 -
2 green onions, sliced (for garnish)
# Steps to Follow:
01 -
Preheat your oven to 400°F (200°C).
02 -
In a large mixing bowl, toss the cauliflower florets with olive oil, salt, and pepper until evenly coated.
03 -
Arrange the cauliflower florets in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy on the edges.
04 -
While the cauliflower is roasting, whisk together the gochujang, soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger in a small bowl until smooth and well combined.
05 -
In a small saucepan, cook the sauce over medium heat for 3-5 minutes, stirring occasionally, until it thickens slightly.
06 -
Once the cauliflower is roasted, remove it from the oven. Drizzle the sauce over the cauliflower and toss gently to coat. Optionally, return the cauliflower to the oven for an additional 5 minutes for a caramelized coating.
07 -
Sprinkle the coated cauliflower with toasted sesame seeds and sliced green onions. Serve hot as an appetizer, side dish, or main course with steamed rice or noodles.
# Additional Notes:
01 -
This dish pairs well as an appetizer or main course and can be stored for meal prep.