Korean Baked Cauliflower
Enjoy a delightful twist on traditional cauliflower dishes with this easy-to-make Korean Baked Cauliflower that melds wholesome goodness with bold flavors.
Ingredients
Main Ingredients
- 1 large head cauliflower
- 3 tablespoons gochujang
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon honey or maple syrup Choose honey for a non-vegan option.
- 4 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon sesame seeds For garnish.
- 3 stalks green onions, sliced For garnish.
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and cut the cauliflower into bite-sized florets. Place them in a large mixing bowl.
- In a separate bowl, combine gochujang, soy sauce, sesame oil, honey or maple syrup, minced garlic, grated ginger, salt, and pepper. Whisk until well combined.
- Pour the sauce over the cauliflower florets and toss until the cauliflower is evenly coated.
- Spread the coated cauliflower on a baking sheet lined with parchment paper.
Cooking
- Bake for 25-30 minutes, or until the cauliflower is tender and slightly browned, stirring halfway through.
- Once done, remove from the oven and sprinkle with sesame seeds and sliced green onions before serving.
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Notes
For best results, cut cauliflower into uniform pieces, adjust gochujang based on spice preference, and consider marinating for 30 minutes before baking. Avoid overcrowding the baking sheet for crispy texture.