Go Back

Korean Spicy Pepper Cauliflower

A flavor explosion of crispy cauliflower florets coated in a spicy-sweet Korean sauce, perfect as a main dish or a side.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Asian, Korean
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head head of cauliflower, cut into florets
  • 2 tablespoons vegetable oil
  • 3 tablespoons Korean chili paste (gochujang)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons honey or maple syrup
  • 2 cloves garlic, minced
  • 1 tablespoon sesame oil
Garnishing
  • Sesame seeds for garnishing
  • Chopped green onions for garnishing

Method
 

Preparation
  1. Cut the cauliflower into bite-sized florets to ensure even cooking and crispy texture.
Cooking
  1. In a large pan, heat the vegetable oil over medium-high heat until it’s hot but not smoking.
  2. Add the cauliflower florets to the pan, spreading them out in a single layer. Sauté for about 5-7 minutes, turning occasionally until they’re golden and just starting to get tender.
  3. In a small bowl, mix together the gochujang, soy sauce, rice vinegar, honey (or maple syrup), minced garlic, and sesame oil until well combined.
  4. Pour the sauce over the sautéed cauliflower. Stir well to coat each piece, and continue to cook for an additional 3-5 minutes, letting the cauliflower absorb all those delicious flavors.
  5. Once cooked to your liking, remove from heat and sprinkle with sesame seeds and chopped green onions just before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freezing is an option, but texture may change. Reheat with a splash of water in a pan or microwave on low setting for optimal texture.