Name: Korean Baked Cauliflower: A Flavor-Packed Vegetarian Delight
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Korean
Ingredients: 1 large head cauliflower, cut into florets; 2 tbsp olive oil; ½ tsp salt; ½ tsp black pepper; 2 tbsp gochujang; 2 tbsp soy sauce (or tamari); 1 tbsp sesame oil; 1 tbsp honey or maple syrup; 1 tsp rice vinegar; 2 garlic cloves, minced; 1 tsp grated ginger; 1 tsp toasted sesame seeds (garnish); 2 green onions, sliced (garnish)

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If you’re craving a dish that’s bold, spicy, and packed with umami, this Korean Baked Cauliflower recipe is your new go-to! Crispy roasted cauliflower florets are tossed in a sweet, spicy, and savory gochujang sauce, then garnished with sesame seeds and green onions for the perfect finish. Whether you serve it as an appetizer, side dish, or main course, this recipe is sure to impress. Plus, it’s gluten-free and vegan-friendly with simple swaps!

Why You’ll Love This Korean Baked Cauliflower Recipe

Bold Korean Flavors Without the Fuss:

This dish delivers the rich, complex taste of Korean cuisine with minimal effort. The gochujang-based sauce brings heat, sweetness, and depth, making every bite irresistible.

Healthy Yet Indulgent:

Cauliflower is roasted to crispy perfection, absorbing the sauce while keeping its texture. It’s a nutrient-packed alternative to fried dishes but still feels like a treat.

Versatile for Any Meal:

Serve it as a snack, side, or main dish—pair it with rice, noodles, or enjoy it solo. It’s also easy to customize for dietary preferences!

Ingredients for Korean Baked Cauliflower

Gochujang (Korean Red Chili Paste):

The star of the sauce! Gochujang adds a spicy, slightly sweet, and deeply umami flavor that’s essential for authentic Korean taste.

Cauliflower:

A blank canvas that soaks up the sauce while roasting to crispy, caramelized perfection.

Sesame Oil:

Adds a nutty richness that enhances the sauce’s depth.

Honey or Maple Syrup:

Balances the heat of the gochujang with natural sweetness.

Rice Vinegar:

A touch of acidity brightens the sauce and cuts through the richness.

(Note: The full list of ingredients with quantities is provided in the recipe card just below.)

Variations

Spicy Kick with Extra Gochujang:

If you love heat, add an extra tablespoon of gochujang or a sprinkle of red pepper flakes to the sauce.

Gluten-Free Soy Sauce Swap:

Use tamari instead of regular soy sauce to keep the dish gluten-free without sacrificing flavor.

Protein-Packed Version with Tofu or Chicken:

Add cubed tofu or diced chicken to the baking sheet for a heartier meal—just adjust cooking time as needed.

How to Prepare Korean Baked Cauliflower

Step 1:

Preheat your oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper, then spread them on a baking sheet.

Step 2:

Roast for 25-30 minutes, flipping halfway, until golden and crispy at the edges.

Step 3:

While the cauliflower roasts, whisk together gochujang, soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger in a bowl.

Step 4:

Simmer the sauce in a small saucepan for 3-5 minutes until slightly thickened.

Step 5:

Toss the roasted cauliflower in the sauce, then return to the oven for 5 more minutes if you prefer a stickier glaze.

Step 6:

Garnish with sesame seeds and green onions before serving.

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Aluminum Commercial Quality Sheet Pan for Baking or Roasting

A sturdy, non-stick baking sheet ensures even roasting and easy cleanup for perfectly crispy cauliflower.

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Premium Classic Zester

Effortlessly grate fresh ginger and garlic for the sauce, releasing maximum flavor.

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Korean Red Chili Paste, Sauce,No Flour, No Added Sugar

High-quality gochujang delivers authentic Korean flavor—look for organic options with no additives.

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Tips and Tricks

Uniform Florets for Even Cooking:

Cut cauliflower into similarly sized pieces so they roast evenly—no undercooked or burnt bits!

Double the Sauce for Extra Flavor:

If you love saucy dishes, make extra and drizzle it over rice or noodles.

Use Parchment Paper for Easy Cleanup:

Line your baking sheet to prevent sticking and save time washing up.

How to Serve

Over Steamed Jasmine Rice:

The fluffy rice soaks up the sauce beautifully, making every bite flavorful.

With Korean-Style Noodles:

Toss the cauliflower with cold or warm noodles for a satisfying meal.

As a Party Appetizer:

Serve with toothpicks for a crowd-pleasing finger food.

Make-Ahead and Storage

Prep the Sauce Ahead:

Make the sauce up to 3 days in advance and store it in the fridge until ready to use.

Reheat for Best Texture:

Leftovers can be reheated in the oven or air fryer to revive crispiness—microwaving may make them soggy.

Freeze for Later:

Freeze roasted (unsauced) cauliflower for up to 2 months. Thaw, reheat, and toss with fresh sauce.

FAQ

1. Can I use frozen cauliflower?

Fresh is best for texture, but thaw and pat frozen cauliflower dry before roasting to avoid excess moisture.

2. Is gochujang very spicy?

It has moderate heat—adjust with less gochujang or add more honey to tame the spice.

3. Can I make this oil-free?

Yes! Roast the cauliflower with a light spray of water or broth instead of oil.

Whether you’re a Korean food enthusiast or just looking for a delicious way to eat more veggies, this Korean Baked Cauliflower is a must-try. It’s quick, flavorful, and guaranteed to become a favorite!