Description
A delicious vegetarian dish featuring crispy baked cauliflower coated in a sticky, umami-rich gochujang sauce, perfect as an appetizer, side, or main dish.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons gochujang
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon rice vinegar
- 2 garlic cloves, 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.
- Cut the cauliflower into uniform florets and pat them dry.
- Toss the florets with olive oil, salt, and black pepper, then spread in a single layer on the baking sheet.
- Roast for 25–30 minutes, turning once halfway through, until edges are golden brown and slightly crispy.
- Meanwhile, whisk together gochujang, soy sauce, sesame oil, honey/maple syrup, rice vinegar, minced garlic, and grated ginger until smooth.
- For a thicker glaze, simmer the sauce in a small saucepan over medium heat for 3–5 minutes.
- Remove the cauliflower from the oven, drizzle sauce over the florets, and toss to coat. Return to the oven for 5 minutes to caramelize the sauce.
- Sprinkle with toasted sesame seeds and sliced green onions, then serve hot.
Notes
If you don’t have fresh ginger, 1/4 teaspoon ground ginger can be used. For lower sodium, reduce soy sauce and add a pinch more honey or rice vinegar to balance.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean