Description
Crispy roasted cauliflower tossed in a sweet-spicy Korean gochujang sauce—perfect as a side or main dish!
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 400°F (200°C). Toss cauliflower with oil, salt, and pepper.
- Roast for 25-30 minutes, flipping halfway.
- Whisk sauce ingredients, simmer 3-5 minutes.
- Toss cauliflower in sauce, roast 5 more minutes if desired.
- Garnish with sesame seeds and green onions.
Notes
For extra crispiness, use an air fryer at 375°F for 15 minutes.
Keywords: Korean baked cauliflower, gochujang cauliflower, spicy cauliflower recipe, vegan Korean food, easy side dish
