Korean baked cauliflower is a spicy-sweet, oven-roasted dish that turns a humble head of cauliflower into a caramelized, sticky bite. The sauce is bright with garlic, sesame, and gochujang, giving the cauliflower a deep red glaze and a savory heat that lingers. It smells toasty and garlicky while baking, and the edges crisp up slightly for a wonderful contrast to tender florets. If you enjoy simple party bites, you might also like these baked cranberry brie bites for a sweet-salty pairing.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 180 kcal
- Protein: 4 g
- Carbohydrates: 26 g
- Fat: 9 g
- Fiber: 3 g
- Sugar: 15 g
- Sodium: 850 mg
Why Make This Korean Baked Cauliflower
This recipe is fast and full of flavor. It uses simple pantry ingredients to create a bold sauce that clings to the cauliflower. Roasting concentrates the natural sweetness of the vegetable and adds light caramelization. The result is a dish that is spicy, slightly sweet, savory, and satisfying. It works as a side, snack, or appetizer. It is vegetarian and easily made vegan by choosing maple syrup.
How to Make Korean Baked Cauliflower
You make this dish by tossing cauliflower florets in a gochujang-based sauce, spreading them on a sheet, and roasting until tender and slightly charred. The sauce is sticky and aromatic from sesame oil and garlic. Roasting brings out a nutty aroma and gives the edges a pleasant chew. It’s quick, hands-off cooking with great pay-off.
Ingredients:
- 1 head of cauliflower, cut into florets
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar
- Sesame seeds, for garnish
- Green onions, chopped, for garnish
Directions:
Step 1: Preparation
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut the cauliflower into even-sized florets so they cook uniformly.
Step 2: Mixing
In a large bowl, mix together gochujang, soy sauce, honey (or maple syrup), sesame oil, minced garlic, and rice vinegar until smooth and glossy.
Step 3: Cooking
Add the cauliflower florets to the bowl and toss until well coated with the sauce. Spread the cauliflower on the prepared baking sheet in a single layer. Bake for 25-30 minutes, or until cauliflower is tender and slightly caramelized, turning once if needed for even browning.
Step 4: Finishing
Remove from the oven and let cool for a minute. Garnish with sesame seeds and chopped green onions before serving.
How to Serve Korean Baked Cauliflower
Serve warm as a side dish with rice or noodles. It also works as an appetizer on a platter with toothpicks. For a full meal, pair with steamed rice, a simple cucumber salad, and kimchi. The sticky sauce pairs well with a cooling yogurt dip or a drizzle of lime for brightness.
How to Store Korean Baked Cauliflower
- Refrigerator: Store in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to revive crisp edges.
- Freezer: Not recommended for best texture. If needed, freeze for up to 1 month and reheat slowly to reduce sogginess.
- Tip: Keep garnishes separate until serving to keep green onions and sesame seeds fresh.
Expert Tips for Perfect Korean Baked Cauliflower
- Cut florets evenly so they roast at the same rate.
- Pat the florets dry after rinsing; less surface moisture gives better caramelization.
- Taste the sauce before tossing; adjust sweetness or salt to your preference. Use maple syrup to make it vegan.
- Spread florets in a single layer; overcrowding causes steaming instead of roasting.
- For extra char, broil for the last 1–2 minutes while watching closely.
- If you want more heat, add a pinch of crushed red pepper or a little extra gochujang.
Delicious Variations
- Honey-Gochujang Shrimp: Toss shrimp in the same sauce and roast or sauté briefly until just cooked.
- Sesame-Panko Crunch: Toss florets with a small amount of panko mixed with sesame oil before the last 10 minutes of roasting for extra crunch.
- Miso-Gochujang Twist: Add 1 teaspoon of white miso to the sauce for a deeper umami flavor.
- BBQ Style: Swap honey for brown sugar and add smoked paprika for a smoky profile.
- Vegan Buffalo: Replace gochujang with a mix of hot sauce and a touch of maple syrup for a Buffalo-style bake.
Frequently Asked Questions
Q: Can I make this recipe without gochujang?
A: Yes. Substitute with a mix of sriracha and a touch of miso or soy for depth. The flavor will change but remain spicy and savory.
Q: Is this recipe spicy?
A: Gochujang has heat but also sweetness. Heat level is moderate. Reduce gochujang or add more honey if you prefer mild.
Q: How large should the cauliflower florets be?
A: Aim for bite-size pieces, about 1 to 1.5 inches. Even sizes cook uniformly and give a pleasant texture.
Q: Can I bake this at a lower temperature?
A: You can bake at 375°F (190°C) but increase the time by 5–10 minutes. Higher heat gives better caramelization.
Q: Can I use frozen cauliflower?
A: Fresh gives the best texture. If using frozen, thaw and pat dry, then roast on a hotter sheet and expect more steam and less crispness.
Q: How do I make this nut-free?
A: The recipe is nut-free by default, but if sesame oil is a concern, swap with a neutral oil like canola and garnish with toasted sunflower seeds instead of sesame.
Q: Can I double the recipe for a crowd?
A: Yes, but roast on two sheets or in batches to avoid overcrowding. Overcrowded pans steam and won’t caramelize.
Conclusion
Korean baked cauliflower is an easy, flavorful dish that brings bold Korean flavors to a simple vegetable. It makes a great weeknight side or a shareable appetizer with a sticky, caramelized surface and tender interior. For another take on baked, shareable party food, see this take on Chez Jorge’s Korean Baked Cauliflower for inspiration and comparison. Give this recipe a try—you’ll love the sweet heat and the roasting aroma that fills your kitchen.
Print
Korean Baked Cauliflower
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A spicy-sweet, oven-roasted dish that transforms cauliflower into a caramelized, sticky bite with a vibrant garlic and gochujang sauce.
Ingredients
- 1 head of cauliflower, cut into florets
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar
- Sesame seeds, for garnish
- Green onions, chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut the cauliflower into even-sized florets.
- In a large bowl, mix together gochujang, soy sauce, honey (or maple syrup), sesame oil, minced garlic, and rice vinegar until smooth and glossy.
- Add the cauliflower florets to the bowl and toss until well coated with the sauce. Spread the cauliflower on the prepared baking sheet in a single layer.
- Bake for 25-30 minutes, or until cauliflower is tender and slightly caramelized, turning once if needed for even browning.
- Remove from the oven and let cool for a minute. Garnish with sesame seeds and chopped green onions before serving.
Notes
Keep garnishes separate until serving for freshness. Refrigerate leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 15g
- Sodium: 850mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
