Description
Korean baked cauliflower offers a delicious and nutritious alternative, featuring roasted cauliflower coated in a spicy and sweet gochujang sauce.
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons gochujang
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon toasted sesame seeds, for garnish
- 2 green onions, sliced, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cauliflower florets with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
- Roast the cauliflower for 25–30 minutes, flipping halfway through, until golden brown and crispy at the edges.
- In a small bowl, whisk together gochujang, soy sauce, sesame oil, honey or maple syrup, rice vinegar, garlic, and ginger until the mixture is smooth.
- If you prefer a thicker sauce, gently simmer it in a small saucepan over medium heat for 3–5 minutes until slightly thickened.
- Remove the cauliflower from the oven. Drizzle or toss with the prepared sauce to coat. Return to the oven for an additional 5 minutes for a caramelized effect, if desired.
- Garnish with toasted sesame seeds and sliced green onions. Serve hot as a side dish, appetizer, or main with rice or noodles.
Notes
For best results, cut florets evenly for uniform cooking, and adjust gochujang for spice preference. Store leftovers in an airtight container for up to 3 days.