Name: Korean Baked Cauliflower: 5 Spicy-Sweet Flavors to Try
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Korean
Ingredients: 1 large head cauliflower, cut into florets; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons gochujang (Korean chili paste); 2 tablespoons soy sauce (or tamari for gluten-free); 1 tablespoon sesame oil; 1 tablespoon honey or maple syrup; 1 teaspoon rice vinegar; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 teaspoon toasted sesame seeds (for garnish); 2 green onions, sliced (for garnish)

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Korean Baked Cauliflower has quickly become a favorite in my home. This quick, spicy-sweet roasted cauliflower dish is tossed in a gochujang glaze, making it perfect for snacks or as a main dish served over rice. With its bold flavors and satisfying crunch, this recipe is sure to please everyone, even those who think they don’t like vegetables. Let’s dive into how to create this mouthwatering dish!

Why You’ll Love This Korean Baked Cauliflower

There are plenty of reasons to love this Korean Baked Cauliflower. First, it’s incredibly easy to prepare, making it a great choice for a weeknight meal. This recipe is not only a healthy Korean cauliflower recipe, but it’s also vegan and gluten-free, accommodating various dietary needs. The flavors are vibrant and bold, thanks to the baked cauliflower with Korean spices. Plus, this dish can serve as an easy Korean cauliflower side dish or a delicious appetizer. The contrast of textures—crispy on the outside and tender on the inside—will delight your taste buds!

Ingredients for Korean Baked Cauliflower

Gather these items:

1 large head cauliflower, cut into florets
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons gochujang (Korean chili paste)
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
1 teaspoon rice vinegar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon toasted sesame seeds (for garnish)
2 green onions, sliced (for garnish)

How to Make Korean Baked Cauliflower Step-by-Step

Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Toss cauliflower florets with olive oil, salt, and black pepper until evenly coated. Spread in a single layer.
Step 3: Roast for 25–30 minutes, turning once, until golden and crisp.
Step 4: While the cauliflower roasts, whisk together gochujang, soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger in a bowl.
Step 5: For a thicker glaze, simmer the sauce in a saucepan for 3–5 minutes until slightly reduced.
Step 6: Drizzle the sauce over the roasted cauliflower, toss to coat, and return to the oven for 5 minutes to caramelize.
Step 7: Garnish with toasted sesame seeds and sliced green onions. Serve hot.

Pro Tips for the Perfect Korean Baked Cauliflower

Keep these in mind:

Ensure your cauliflower is cut into evenly sized florets for consistent cooking.
For extra crunch, broil the cauliflower for the last 2-3 minutes. This enhances the texture.
Feel free to adjust the level of gochujang based on your spice preference.
Use fresh ingredients for the best flavor; fresh garlic and ginger make a noticeable difference.

Best Ways to Serve Korean Baked Cauliflower

This dish is versatile and can be served in various ways:

Serve it over a bed of rice for a filling meal.
Pair it with other Korean dishes like kimchi for a complete experience.
Enjoy it as a Korean cauliflower appetizer recipe at your next gathering.

How to Store and Reheat Korean Baked Cauliflower

To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. To reheat, simply bake in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. This makes it easy to meal prep and enjoy this delicious dish throughout the week!

Frequently Asked Questions About Korean Baked Cauliflower

What’s the secret to perfect Korean Baked Cauliflower?

The secret lies in roasting the cauliflower at high heat to achieve that perfect golden brown color and crispness while ensuring it’s tender inside. Using fresh spices like gochujang adds a depth of flavor that’s hard to resist!

Can I make Korean Baked Cauliflower ahead of time?

Absolutely! You can prepare the cauliflower and the glaze in advance. Just store them separately in the refrigerator and combine them before roasting for a quick meal.

How do I avoid common mistakes with Korean Baked Cauliflower?

To avoid soggy cauliflower, make sure not to overcrowd the baking sheet. This allows for even roasting and ensures each floret becomes crisp. Also, using fresh ingredients will enhance the overall flavor.

Variations of Korean Baked Cauliflower You Can Try

Here are some fun variations to consider:

For a different flavor profile, try adding a splash of lime juice before serving.
Incorporate other vegetables like bell peppers or broccoli for a mixed veggie bake.
Make it a hearty meal by adding quinoa or chickpeas to the mix.

With so many options available, this oven-baked Korean cauliflower dish can be tailored to your taste! Enjoy your cooking journey!

For more delicious recipes, check out last recipes or try making creamy potato soup for a comforting meal.

Learn more about the health benefits of cauliflower on Healthline.

Korean Baked Cauliflower: 5 Spicy-Sweet Flavors to Try

Author: basmer
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

Quick, spicy-sweet roasted cauliflower tossed in a gochujang glaze, perfect for snacks or as a main dish over rice.

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss cauliflower florets with olive oil, salt, and black pepper until evenly coated. Spread in a single layer.
Roast for 25–30 minutes, turning once, until golden and crisp.
While the cauliflower roasts, whisk together gochujang, soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger in a bowl.
For a thicker glaze, simmer the sauce in a saucepan for 3–5 minutes until slightly reduced.
Drizzle the sauce over the roasted cauliflower, toss to coat, and return to the oven for 5 minutes to caramelize.
Garnish with toasted sesame seeds and sliced green onions. Serve hot.