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–+ servings
Korean Baked Cauliflower

Crispy Korean Baked Cauliflower with Sweet Spicy Gochujang

This Korean Baked Cauliflower is a delightful plant-based dish with a crispy texture and a balance of sweet and spicy flavors from gochujang.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Korean
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 Cauliflower cut into bite-sized florets
For the Sauce
  • 1/4 cup Gochujang main flavoring agent
  • 2 tablespoons Soy Sauce enhances umami flavors
  • 2 tablespoons Honey or maple syrup for vegan option
  • 1 tablespoon Sesame Oil can substitute with olive oil
  • 1 teaspoon Garlic Powder or fresh garlic
  • to taste Salt
  • to taste Pepper
For Garnish
  • 1 tablespoon Sesame Seeds sprinkle on top
  • 2 tablespoons Green Onions chopped

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 425°F (220°C).
  2. Cut cauliflower into bite-sized florets and set aside.
  3. Whisk together gochujang, soy sauce, honey, sesame oil, garlic powder, salt, and pepper.
  4. Toss cauliflower florets in the sauce until evenly coated.
  5. Arrange coated florets on a lined baking sheet.
  6. Bake for 25-30 minutes, tossing halfway through.
  7. Sprinkle with sesame seeds and green onions before serving.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 350mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 15IUVitamin C: 80mgCalcium: 4mgIron: 4mg

Notes

Ensure even coating for the best flavor and texture. Adjust spice level by varying the amount of gochujang used. Avoid overcrowding the pan for crispy results. Store leftovers in an airtight container for up to 3 days.

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