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.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 12gProtein: 4gFat: 10gSaturated Fat: 1gSodium: 400mgFiber: 4gSugar: 1g
Notes
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. Store leftover cauliflower in an airtight container for 3-4 days or freeze for longer storage.
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