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Delicious Korean Baked Cauliflower topped with spices and herbs on a plate.

Korean Baked Cauliflower

A deliciously sticky and savory baked cauliflower dish that’s perfect for potlucks or as a side dish, featuring a flavorful gochujang sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Korean, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cauliflower
  • 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 Korean chili paste
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
For Garnish
  • 1 teaspoon toasted sesame seeds
  • 2 green onions, sliced

Method
 

Preparation
  1. Preheat oven to 400°F (200°C).
  2. Toss cauliflower florets with olive oil, salt, and pepper; spread on a baking sheet in a single layer.
Roasting
  1. Roast for 25–30 minutes, flipping halfway, until golden brown and crispy at edges.
Making the Sauce
  1. In a small bowl, whisk gochujang, soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger until smooth.
  2. If you prefer thicker sauce, simmer in a small saucepan over medium heat for 3–5 minutes until slightly thickened.
Final Steps
  1. Remove cauliflower from oven, drizzle or toss with sauce to coat; return to oven for 5 minutes for a more caramelized coating, if desired.
  2. Garnish with sesame seeds and green onions. Serve hot as a side, appetizer, or main with rice or noodles.

Notes

Feel free to adjust timing based on your oven's characteristics—if it runs hot, reduce cooking time; if you want extra char, add a few minutes. For a gluten-free version, use tamari instead of soy sauce.