Description
A spicy-sweet, oven-roasted dish that transforms cauliflower into a caramelized, sticky bite with a vibrant garlic and gochujang sauce.
Ingredients
Scale
- 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