Why Make This Recipe
Korean Baked Cauliflower is a delicious and healthy dish. It combines the nutty flavor of roasted cauliflower with a spicy and savory sauce. This recipe is perfect for anyone looking for a tasty side or a satisfying main dish. It’s also great for those who love Korean flavors. Plus, it’s easy to make and a fantastic way to enjoy vegetables!
How to Make Korean Baked Cauliflower
Ingredients:
- Cauliflower: 1 large head, cut into florets
- Olive oil: 2 tablespoons
- Salt: 1/2 teaspoon
- Black pepper: 1/2 teaspoon
- Sauce:
- Gochujang: 2 tablespoons
- Soy sauce: 2 tablespoons
- Sesame oil: 1 tablespoon
- Honey or maple syrup: 1 tablespoon
- Rice vinegar: 1 teaspoon
- Garlic cloves, minced: 2
- Fresh ginger, grated: 1 teaspoon
- Toasted sesame seeds, for garnish: 1 teaspoon
- Green onions, sliced, for garnish: 2
Directions:
- Preheat your oven to 400°F (200°C).
- Toss the cauliflower florets with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
- Roast the cauliflower for 25–30 minutes, flipping halfway through, until they are golden brown and crispy at the edges.
- In a small bowl, mix gochujang, soy sauce, sesame oil, honey or maple syrup, rice vinegar, garlic, and ginger until smooth.
- If you want a thicker sauce, simmer it in a small saucepan over medium heat for 3–5 minutes until it thickens a bit.
- Take the cauliflower out of the oven and drizzle or toss it with the sauce to coat. If you prefer, return it to the oven for an additional 5 minutes for a more caramelized coating.
- Garnish with sesame seeds and sliced green onions. Serve hot as a side, appetizer, or a main dish with rice or noodles.
How to Serve Korean Baked Cauliflower
Korean Baked Cauliflower is excellent as a side dish alongside grilled meats or seafood. You can also serve it as an appetizer for parties or family gatherings. For a heartier meal, pair it with white rice or noodles. Enjoy it fresh and hot for the best flavor.
How to Store Korean Baked Cauliflower
To store leftover Korean Baked Cauliflower, let it cool down first. Place it in an airtight container and store it in the refrigerator. It can last for about 3-4 days. For longer storage, consider freezing it. Make sure to use a freezer-safe container or bag. When reheating, add a little olive oil to restore some crispness.
Tips to Make Korean Baked Cauliflower
- Make sure to cut the cauliflower into even florets for uniform cooking.
- Don’t skip the flipping step while roasting; it helps achieve even browning.
- Adjust the amount of gochujang based on your spice preference.
- For extra crunch, you can broil the cauliflower for a few minutes after baking.
Variation
You can customize the sauce by adding other ingredients like lime juice for acidity or different spices for more heat. If you’re not a fan of cauliflower, you can use broccoli or Brussels sprouts instead.
FAQs
Q: Can I use frozen cauliflower for this recipe?
A: Yes, you can use frozen cauliflower, but make sure to thaw and drain any excess water before baking.
Q: Is this recipe vegan?
A: Yes, the recipe is vegan if you use maple syrup instead of honey.
Q: Can I make the sauce in advance?
A: Yes, you can prepare the sauce ahead of time and store it in the refrigerator. Just give it a quick stir before using.
Korean Baked Cauliflower
Ingredients
Main Ingredients
- 1 large head Cauliflower, cut into florets
- 2 tablespoons Olive oil
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
Sauce Ingredients
- 2 tablespoons Gochujang
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Honey or maple syrup Use maple syrup for a vegan option
- 1 teaspoon Rice vinegar
- 2 Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
Garnish
- 1 teaspoon Toasted sesame seeds For garnish
- 2 Green onions, sliced For garnish
Method
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the cauliflower florets with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
Roasting
- Roast the cauliflower for 25–30 minutes, flipping halfway through, until they are golden brown and crispy at the edges.
Sauce Preparation
- In a small bowl, mix gochujang, soy sauce, sesame oil, honey or maple syrup, rice vinegar, garlic, and ginger until smooth.
- If you want a thicker sauce, simmer it in a small saucepan over medium heat for 3–5 minutes until it thickens a bit.
Finishing Touch
- Take the cauliflower out of the oven and drizzle or toss it with the sauce to coat.
- If you prefer, return it to the oven for an additional 5 minutes for a more caramelized coating.
Serving
- Garnish with toasted sesame seeds and sliced green onions. Serve hot as a side, appetizer, or main dish with rice or noodles.