Korean Baked Cauliflower
A delicious and versatile dish that features roasted cauliflower coated in a flavorful gochujang sauce, perfect for any occasion.
Ingredients
Main Ingredients
- 1 large head cauliflower, cut into florets Ensure the cauliflower is firm and white.
- 2 tablespoons olive oil Can substitute with avocado oil.
- 1/2 teaspoon salt Enhances natural flavors.
- 1/2 teaspoon black pepper Enhances natural flavors.
Sauce Ingredients
- 2 tablespoons gochujang Fermented chili paste for spice.
- 2 tablespoons soy sauce Adds umami flavor.
- 1 tablespoon sesame oil Adds a lovely nutty aroma.
- 1 tablespoon honey or maple syrup Use dark maple syrup for richer flavor.
- 1 teaspoon rice vinegar Provides pleasant acidity.
- 2 cloves garlic, minced Fresh is better, but garlic powder can be used.
- 1 teaspoon fresh ginger, grated Adds aromatic complexity.
For Garnish
- 1 teaspoon toasted sesame seeds Adds visual appeal.
- 2 slices green onions Additional garnish for flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the cauliflower florets with the olive oil, salt, and black pepper in a large bowl until evenly coated.
- Spread the florets on a baking sheet in a single layer.
Roasting
- Roast in the oven for 25 to 30 minutes, flipping halfway through.
Sauce Preparation
- While the cauliflower roasts, whisk together the gochujang, soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger in a small bowl until smooth.
- Optionally, simmer the sauce in a small saucepan over medium heat for 3 to 5 minutes until slightly thickened.
Final Assembly
- Once the cauliflower is ready, drizzle or toss it with the sauce to coat evenly.
- Garnish with toasted sesame seeds and sliced green onions before serving.
Notes
Store leftovers in an airtight container for up to three days in the fridge or freeze for up to a month. Reheat gently.