Description
Quick, spicy-sweet roasted cauliflower tossed in a gochujang glaze, perfect for snacks or as a main dish over rice.
Ingredients
Scale
- 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)
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.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Korean Baked Cauliflower, roasted cauliflower, gochujang glaze