Name: Korean Baked Cauliflower
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Korean
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)

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)

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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