Go Back

Korean Baked Cauliflower

A delightful side dish that transforms cauliflower into crispy, savory bites with a sweet and spicy glaze, perfect for family gatherings or cozy evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Korean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon soy sauce
  • 1 tablespoon honey or maple syrup
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
Garnish
  • 2 green onions sliced (for garnish)
  • Sesame seeds for garnish

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash the cauliflower and cut it into florets. The smaller the pieces, the crispier they’ll get.
  3. In a mixing bowl, combine olive oil, gochujang, soy sauce, honey or maple syrup, minced garlic, and sesame oil. Mix until smooth.
  4. Add the cauliflower florets to the sauce and toss well until every piece is evenly coated.
  5. Spread the coated cauliflower evenly on a baking sheet lined with parchment paper, ensuring they’re not overcrowded for maximum crispiness.
Cooking
  1. Place the baking sheet in the oven and roast for 20-25 minutes, flipping the florets halfway through for even cooking.
  2. Once done, remove from the oven and garnish with sliced green onions and sesame seeds.
  3. Serve hot as a main or side dish.

Notes

For extra crispy texture, you can dust the cauliflower with cornstarch before tossing it in the sauce. Feel free to swap out gochujang for another halal-friendly spicy sauce for a milder kick.