Go Back

Korean Gochujang Cauliflower

A crispy and savory dish featuring cauliflower coated in a spicy and umami-rich gochujang sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Korean, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head cauliflower, cut into florets
  • 2 tablespoons gochujang Spicy Korean chili paste
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil For added flavor
  • 1 tablespoon honey Adjust to taste
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • Sesame seeds and green onions for garnish Optional, for serving

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Rinse the cauliflower and cut it into florets.
Making the Sauce
  1. In a mixing bowl, combine gochujang, soy sauce, sesame oil, honey, minced garlic, and minced ginger. Whisk together until well blended.
Coating and Roasting
  1. Place the cauliflower florets in a large bowl and drizzle the sauce over them. Use your hands to coat the florets evenly.
  2. Spread the coated florets out on a baking sheet lined with parchment paper.
  3. Bake for approximately 25-30 minutes until the edges are crispy and the cauliflower is tender.
Serving
  1. Once the cauliflower is done, transfer it to a serving dish and sprinkle sesame seeds and sliced green onions on top as a garnish.
  2. Enjoy your delicious Korean Gochujang Cauliflower!

Notes

If you have leftovers, store in an airtight container in the fridge for up to three days. Reheat in the oven at 375°F (190°C) for 10-15 minutes.