Korean Baked Cauliflower Recipe

Introduction

Korean Baked Cauliflower is a flavorful and healthy dish that brings together crispy roasted florets with a spicy, tangy gochujang sauce. This recipe is perfect as a side, appetizer, or even a main when paired with rice or noodles. Enjoy a vibrant taste of Korean-inspired comfort food that’s easy to prepare at home.

Ingredients

• 1 large head of cauliflower, cut into florets
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 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
• 1 teaspoon toasted sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). In a large bowl, toss the cauliflower florets with olive oil, salt, and black pepper until they are evenly coated.
2. Step 2: Spread the cauliflower on a baking sheet in a single layer. Roast for 25–30 minutes, flipping the florets halfway through, until they turn golden and crispy.
3. Step 3: While the cauliflower roasts, whisk together gochujang, soy sauce, sesame oil, honey (or maple syrup), rice vinegar, minced garlic, and grated ginger in a small bowl until smooth.
4. Step 4: Heat the sauce in a small saucepan over medium heat for 3–5 minutes until it thickens slightly.
5. Step 5: Once the cauliflower is roasted, drizzle the warm sauce over it and gently toss to coat all the florets evenly. For extra caramelization, bake the coated cauliflower for an additional 5 minutes.
6. Step 6: Garnish with toasted sesame seeds and sliced green onions before serving.
7. Step 7: Serve hot as a side dish, appetizer, or main course alongside rice or noodles.

Tips & Variations

• For a spicier kick, add extra gochujang or a dash of chili flakes to the sauce.
• Substitute honey with maple syrup for a vegan-friendly version.
• Use tamari instead of soy sauce to keep the dish gluten-free.
• Try adding toasted crushed peanuts or cashews as a garnish for extra crunch and flavor.
• Roast florets on parchment paper for easier cleanup and to prevent sticking.

Storage

Store leftover Korean Baked Cauliflower in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 350°F (175°C) oven for about 10 minutes to maintain crispiness, or microwave briefly if short on time. This dish is best enjoyed fresh for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this recipe?

While fresh cauliflower works best for roasting to achieve a crispy texture, you can use frozen florets. Just be sure to thaw and dry them thoroughly before tossing with oil and seasoning to prevent sogginess.

Is gochujang very spicy?

Gochujang has a moderate heat level with a sweet and savory flavor. If you are sensitive to spice, start with less and adjust to taste. It adds a unique depth without overwhelming the dish.