Korean-Style Baked Cauliflower features roasted florets coated in a sticky, spicy gochujang glaze with crisp edges and tender centers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1 large head cauliflower cut into medium florets
3 tablespoons cornstarch
2 tablespoons neutral oil
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons gochujang
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
3 cloves garlic minced
1 teaspoon fresh ginger grated
1 teaspoon sesame oil
1 tablespoon toasted sesame seeds
2 green onions thinly sliced
Instructions
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Preheat oven to 425°F and line a baking sheet with parchment paper.
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Toss cauliflower with cornstarch, salt, pepper, and oil until evenly coated.
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Spread florets in a single layer and bake for 20 to 25 minutes, turning halfway, until golden and crisp.
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In a saucepan over medium heat combine gochujang, soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil. Cook until slightly thickened.
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Transfer roasted cauliflower to a bowl and toss with warm sauce.
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Return to baking sheet and bake for 8 to 10 minutes until glaze sets.
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Garnish with sesame seeds and green onions before serving.