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–+ servings

Korean Baked Cauliflower

This Korean baked cauliflower recipe features a delightful mix of spicy gochujang and sweet maple syrup, creating a perfect side dish or snack.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: Korean
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 1 head cauliflower Cut into florets
  • 2 tablespoons olive oil Can be swapped with sesame oil
  • 3 tablespoons gochujang Korean chili paste; substitute with sriracha if unavailable
  • 1 tablespoon soy sauce
  • 1 tablespoon maple syrup
  • 2 cloves garlic Minced
  • 1 teaspoon sesame oil
  • to taste sesame seeds For garnish
  • to taste green onions For garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the cauliflower into bite-sized florets, no more than a few inches for even cooking.
  3. In a large mixing bowl, whisk together the olive oil, gochujang, soy sauce, maple syrup, minced garlic, and sesame oil.
  4. Toss the cauliflower florets in the sauce until well-coated.
  5. Spread the coated cauliflower evenly on a baking sheet lined with parchment paper.
Cooking
  1. Bake for 25-30 minutes until golden brown.
  2. Once out of the oven, sprinkle with sesame seeds and chopped green onions before serving.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 500mgFiber: 4gSugar: 3g

Notes

Leftovers can be stored in an airtight container in the refrigerator for about 3 days. Reheat in the oven to restore crispiness. You can freeze the uncooked coated florets for up to a month, baking them directly from the freezer.

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