why make this recipe
Korean Baked Cauliflower is a delightful dish that combines the health benefits of cauliflower with the bold flavors of Korean cuisine. Roasting cauliflower gives it a wonderful texture, making it crispy on the outside while remaining tender inside. This recipe offers a perfect balance of spicy, sweet, and savory flavors, allowing you to enjoy a nutritious option that can be served in various ways. It’s not only easy to prepare but also looks great on the table, making it perfect for any occasion.
how to make Korean Baked Cauliflower
Ingredients
- Cauliflower: 1 large head, cut into florets
- Olive oil: 2 tablespoons
- Salt: 1/2 teaspoon
- Black pepper: 1/2 teaspoon
Sauce: - Gochujang: 2 tablespoons
- Soy sauce: 2 tablespoons
- Sesame oil: 1 tablespoon
- Honey or maple syrup: 1 tablespoon
- Rice vinegar: 1 teaspoon
- Garlic cloves, minced: 2
- Fresh ginger, grated: 1 teaspoon
- Toasted sesame seeds, for garnish: 1 teaspoon
- Green onions, sliced, for garnish: 2
Directions
- Preheat your oven to 400°F (200°C).
- Toss the cauliflower florets with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
- Roast the cauliflower for 25–30 minutes, flipping them halfway, until they are golden brown and crispy around the edges.
- In a small bowl, whisk together gochujang, soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger until smooth.
- If you prefer a thicker sauce, you can simmer it in a small saucepan over medium heat for 3–5 minutes until it slightly thickens.
- Remove the cauliflower from the oven, and drizzle or toss it with the sauce to coat. For a more caramelized coating, return it to the oven for another 5 minutes.
- Garnish the baked cauliflower with toasted sesame seeds and sliced green onions. Serve hot as a side dish, appetizer, or main dish with rice or noodles.
how to serve Korean Baked Cauliflower
You can serve Korean Baked Cauliflower as a tasty side dish alongside grilled meats or rice. It also works well as a healthy appetizer at gatherings. For a complete meal, consider pairing it with rice or noodles and a protein of your choice.
how to store Korean Baked Cauliflower
If you have leftovers, let the cauliflower cool completely before storing. Place it in an airtight container and keep it in the refrigerator. It will stay fresh for about 3-4 days. When ready to eat, you can reheat it in the oven for a crispy texture.
tips to make Korean Baked Cauliflower
- Make sure to cut the cauliflower into even-sized florets for uniform cooking.
- Adjust the amount of gochujang based on your spice preference. You can add more for extra heat or reduce it for a milder flavor.
- For added crunch, you can sprinkle some panko breadcrumbs on top before roasting.
variation
You can try adding other vegetables like broccoli or Brussels sprouts for a mixed veggie dish. You could also use different sauces or marinades to change up the flavor, such as teriyaki or a sweet chili sauce.
FAQs
Can I use frozen cauliflower for this recipe?
Yes, you can use frozen cauliflower. Just be sure to thaw and drain any excess moisture before tossing it with the oil and seasonings.
Can I make the sauce ahead of time?
Absolutely! You can prepare the sauce in advance and store it in the fridge for up to a week.
Is this dish vegan?
Yes, the ingredients used in Korean Baked Cauliflower are vegan-friendly, as it does not contain any animal products.
Enjoy making and sharing this delicious Korean Baked Cauliflower!