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Korean-Style Gochujang Roasted Cauliflower

A quick and flavorful dish combining crispy roasted cauliflower with spicy gochujang paste, perfect for busy weeknight dinners or as a side for gatherings.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: Korean
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium head medium-sized head of cauliflower, cut into florets
  • 2 tablespoons gochujang Korean chili paste
  • 2 tablespoons olive oil
  • 1 tablespoon honey or maple syrup for a touch of sweetness
  • 1 tablespoon soy sauce or tamari for gluten-free
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • to taste Salt and pepper
  • optional freshly chopped scallions or sesame seeds for garnish

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, whisk together the gochujang, olive oil, honey (or maple syrup), soy sauce, minced garlic, sesame oil, salt, and pepper.
  3. Toss the cauliflower florets into the bowl with your sauce, ensuring they are evenly coated.
  4. Transfer the coated cauliflower onto a baking sheet lined with parchment paper, making sure they are in a single layer.
  5. Roast in the oven for 25-30 minutes, or until golden brown and fork-tender.
  6. Once done, garnish with chopped scallions or sesame seeds before serving.

Notes

For added texture, consider tossing in chopped nuts or seeds just before serving. This dish is excellent for meal prep; roast extra cauliflower to add to salads and wraps throughout the week. Leftovers can be stored in an airtight container in the fridge for about 3 days.