Korean Baked Cauliflower Gochujang (Print View)

Roasted cauliflower tossed in spicy-sweet gochujang sauce, garnished with sesame and green onions.

# Components:

→ Cauliflower

01 - 1 large head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon ground black pepper

→ Sauce

05 - 2 tablespoons gochujang (Korean red chili paste)
06 - 2 tablespoons soy sauce
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

→ Garnish

12 - 1 teaspoon toasted sesame seeds
13 - 2 green onions, thinly sliced

# Directions:

01 - Preheat oven to 400°F. In a large bowl, toss cauliflower florets with olive oil, salt, and black pepper until thoroughly coated.
02 - Arrange the coated florets on a baking sheet in a single layer. Roast for 25 to 30 minutes, turning florets halfway through, until they are golden brown and crisp at the edges.
03 - In a small bowl, whisk together gochujang, soy sauce, sesame oil, honey or maple syrup, rice vinegar, minced garlic, and grated fresh ginger until smooth.
04 - Transfer the sauce to a small saucepan and heat over medium for 3 to 5 minutes, stirring regularly until slightly thickened.
05 - Drizzle the warm sauce over the roasted cauliflower and toss gently to coat all pieces evenly. For enhanced caramelization, return to oven and bake an additional 5 minutes if preferred.
06 - Sprinkle toasted sesame seeds and sliced green onions over the coated cauliflower. Serve immediately as a side, appetizer, or mains accompanied by rice or noodles.

# Expert Advice:

01 -
  • Ready in under an hour so perfect for busy schedules
  • Big flavor thanks to gochujang and fresh ginger with zero deep-frying
  • Easily made gluten free and vegan for all eaters
02 -
  • Great source of fiber thanks to cauliflower
  • Unbelievably freezer friendly for meal prep
  • Gochujang gives it a signature Korean kick that makes even veggie skeptics excited to dig in
03 -
  • Pat cauliflower very dry before roasting for best crisp
  • Turn the pan halfway if your oven has hot spots
  • Taste your gochujang sauce before heating to tweak for spice or sweetness preference
  • Always toast sesame seeds fresh for standout aroma

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