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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 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.

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.