Description
Spicy Korean Baked Cauliflower brings wild flavors straight to your dinner table with crispy, tangy goodness that makes weeknight meals exciting. Tender cauliflower florets coated in a zesty sauce deliver a seriously delicious punch that keeps your taste buds dancing.
Ingredients
Scale
Main Ingredients:
- 1 large head cauliflower
- ¼ cup gochujang
- 2 tablespoons maple syrup
Seasoning Ingredients:
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
Garnish Ingredients:
- 1 teaspoon sesame seeds
- 2 green onions
Instructions
- Warm your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
- Toss 1 large head of cauliflower florets with 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder until each piece is evenly coated.
- Spread seasoned cauliflower florets in a single layer on the prepared baking sheet, ensuring no pieces overlap. Roast at 425°F for 20-25 minutes, turning halfway through, until edges become crispy and golden brown.
- While cauliflower bakes, whisk together ¼ cup gochujang, 2 tablespoons maple syrup, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, and 1 teaspoon grated ginger in a small bowl until smooth.
- Remove cauliflower from the oven and brush generously with the Korean glaze, coating each floret completely. Return to the oven for an additional 5 minutes to caramelize the sauce.
- Transfer glazed cauliflower to a serving platter, sprinkle with 1 teaspoon sesame seeds and 2 sliced green onions. Serve immediately while hot and crispy.
Notes
- Cut cauliflower into similar-sized florets to ensure even cooking and crispy texture.
- Shake excess cornstarch off florets before baking to prevent a thick, gummy coating.
- Use parchment paper or a silicone mat for easier cleanup and crispier edges.
- For a gluten-free version, swap regular soy sauce with tamari and check your gochujang for wheat-free options.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 146 kcal
- Sugar: 8 g
- Sodium: 667 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg