Why You’ll Love This Recipe
Korean Baked Cauliflower combines bold flavors with a crispy texture. The gochujang sauce gives the dish a perfect balance of heat and sweetness, while the cauliflower absorbs all the flavor while retaining its satisfying texture. It’s not only healthy and plant-based but also incredibly easy to make. The recipe is customizable, so you can adjust the spice level and even use it as a base for other variations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cauliflower:
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Sauce:
- 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)
Directions
1. Prepare the Cauliflower:
Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the cauliflower florets with olive oil, salt, and pepper until evenly coated.
2. Roast the Cauliflower:
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.
3. Make the Sauce:
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.
4. Simmer the Sauce:
In a small saucepan, cook the sauce over medium heat for 3-5 minutes, stirring occasionally, until it thickens slightly.
5. Coat the Cauliflower:
Once the cauliflower is roasted, remove it from the oven. Drizzle the sauce over the cauliflower and toss gently to coat. If you prefer a more caramelized coating, return the cauliflower to the oven for an additional 5 minutes.
6. Garnish and Serve:
Sprinkle with toasted sesame seeds and sliced green onions for added flavor and texture. Serve hot as an appetizer, side dish, or main course with steamed rice or noodles.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cooking time: 35 minutes
- Total time: 45 minutes
Variations
- Korean Spicy Cauliflower Bites: Use smaller florets for bite-sized pieces.
- Korean BBQ Cauliflower Tacos: Serve the cauliflower in soft tortillas with cabbage slaw and cilantro.
- Korean Baked Cauliflower with Kimchi: Add some chopped kimchi to the cauliflower before baking for extra depth of flavor.
- Sweet and Sour Korean Cauliflower: Swap the honey for pineapple juice and add chopped pineapple for a tropical twist.
- Korean Cauliflower Wings: Dip the roasted cauliflower in the sauce and bake again for a crispy, wing-like texture.
- Crispy Korean Cauliflower Bites: Bread the cauliflower with panko breadcrumbs before baking for extra crunch.
- Korean Cauliflower with Spicy Mayo: Serve with a drizzle of spicy mayo for added richness.
- Korean Cauliflower with Pickled Vegetables: Serve with a side of pickled vegetables for a tangy contrast.
- Korean Cauliflower Stir-Fry: Stir-fry the roasted cauliflower with bell peppers, onions, and snap peas for added veggies.
- Korean Cauliflower and Tofu: Add tofu cubes to the baking sheet for extra protein and texture.
Storage/Reheating
- Freezing: Allow the cauliflower to cool completely, then store it in an airtight container or freezer-safe bag for up to 2 months. Reheat in the oven for the best texture.
- Storage: Store leftovers in the fridge for up to 3-4 days. Reheat in the oven or air fryer for optimal crispness.
FAQ
1. Can I make this without gochujang?
Yes, you can substitute with sriracha or chili paste for a similar kick.
2. Can I use frozen cauliflower?
Fresh cauliflower gives the best texture, but frozen can work if thawed and thoroughly drained.
3. Can I make this dish ahead of time?
Yes, you can prep the cauliflower and sauce in advance and bake before serving.
4. Can I use other vegetables?
Yes, other vegetables like broccoli or Brussels sprouts can also work well with this sauce.
5. Can I make this spicier?
Increase the amount of gochujang or add a sprinkle of chili flakes to boost the heat.
Conclusion
Korean Baked Cauliflower is a flavorful, healthy, and satisfying dish that combines the bold flavors of Korean cuisine with the crispy goodness of roasted cauliflower. This dish is perfect for a plant-based meal, a side dish, or a fun appetizer. The sweet, spicy, and savory sauce elevates the cauliflower to a whole new level, making each bite exciting and delicious. Whether you’re serving it at a gathering or enjoying it for dinner, this dish is sure to be a hit!
Korean Baked Cauliflower
- Total Time: 45 minutes
- Yield: 4 servings
Description
“Korean Baked Cauliflower is a plant-based, flavorful dish featuring crispy cauliflower florets coated in a sweet and spicy gochujang sauce. This dish is a perfect balance of heat and sweetness, making it an ideal appetizer, side, or main dish that brings the bold flavors of Korean cuisine to your table.”
Ingredients
For the Cauliflower:
1 large head of cauliflower, cut into florets
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
For the Sauce:
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
-
Prepare the Cauliflower: Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper until evenly coated.
-
Roast the Cauliflower: Arrange cauliflower in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until golden brown and crispy on edges.
-
Make the Sauce: Whisk together gochujang, soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger in a small bowl.
-
Simmer the Sauce: In a saucepan, cook the sauce over medium heat for 3-5 minutes, stirring occasionally until slightly thickened.
-
Coat the Cauliflower: Drizzle the sauce over the roasted cauliflower and toss gently to coat. For a more caramelized coating, return the cauliflower to the oven for 5 more minutes.
-
Garnish and Serve: Sprinkle with toasted sesame seeds and sliced green onions. Serve hot as an appetizer, side, or main with steamed rice or noodles.
Notes
Korean Spicy Cauliflower Bites: Use smaller florets for bite-sized pieces.
Korean BBQ Cauliflower Tacos: Serve in tortillas with cabbage slaw and cilantro.
Sweet and Sour Twist: Swap honey for pineapple juice and add chopped pineapple for a tropical flavor.
Crispy Cauliflower: Coat the cauliflower in panko breadcrumbs before baking for extra crunch.
Spicy Mayo Option: Serve with spicy mayo for richness.
Pickled Vegetables: Serve with pickled vegetables for a tangy contrast.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish, Appetizer, Main Dish
- Method: Roasting, Simmering
- Cuisine: Korean, Plant-Based
