Korean Baked Cauliflower
A delightful dish with tender cauliflower florets coated in a savory and spicy sauce, baked to crispy perfection, making it a healthy and flavorful vegan option.
Ingredients
Main Ingredients
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon maple syrup
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds (for garnish)
- to taste green onions, sliced (for garnish)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, mix 2 tablespoons of olive oil, 2 tablespoons of soy sauce, 1 tablespoon of gochujang, and 1 tablespoon of maple syrup.
- Add minced garlic and sesame oil, stirring to create a rich sauce.
- Toss the cauliflower florets in the sauce until evenly coated.
- Spread the coated cauliflower on a baking sheet lined with parchment paper.
Baking
- Bake for 25 to 30 minutes, stirring halfway through for even cooking.
- Remove from the oven and sprinkle with sesame seeds and sliced green onions for garnish.
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Notes
For uniform cooking, cut cauliflower into similarly sized florets. Adjust gochujang based on heat preference. Marinating for 30 minutes will enhance flavor.