Description
Crispy roasted cauliflower tossed in a bold, sweet and spicy Korean gochujang sauce, perfect as a flavorful side or plant-based main.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- For the sauce:
- 2 tablespoons gochujang
- 2 tablespoons soy sauce or tamari
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon toasted sesame seeds
- 2 green onions, sliced
Instructions
1. Preheat oven to 400°F (200°C).
2. Toss cauliflower florets with olive oil, salt, and pepper until evenly coated.
3. Spread cauliflower on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway, until golden and crispy.
4. In a bowl, whisk together gochujang, soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger.
5. Transfer sauce to a small saucepan and simmer over medium heat for 3-5 minutes until slightly thickened.
6. Remove roasted cauliflower from oven and toss with the sauce until well coated.
7. Optional: return coated cauliflower to oven for 5 minutes for extra caramelization.
8. Garnish with sesame seeds and green onions, then serve hot.
Notes
Adjust gochujang to control spice level.
Use tamari instead of soy sauce for a gluten-free option.
For extra crispiness, avoid overcrowding the baking sheet.
Pairs well with rice, noodles, or as a side to grilled dishes.
Stores well in the fridge for up to 3 days and reheats easily.
Nutrition
- Serving Size: 1 portion
- Calories: 180-200
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg