Easy Crispy Korean Baked Cauliflower
A tasty and healthy side dish featuring cauliflower coated in a sweet and spicy Gochujang sauce, baked to a crispy perfection.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Korean
- Diet: Vegan
Ingredients
Scale
- 1 head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1/4 cup Gochujang
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
- Sesame seeds and green onions for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Combine Gochujang, soy sauce, maple syrup, rice vinegar, garlic powder, ginger powder, olive oil, salt, and pepper in a large bowl.
- Toss the cauliflower florets in the sauce until they are evenly coated.
- Spread the cauliflower onto a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, flipping halfway through, until tender and crispy.
- Remove from the oven and let cool slightly.
- Garnish with sesame seeds and sliced green onions before serving.
Notes
For extra crispiness, broil for 1-2 minutes at the end. Store leftovers in an airtight container in the refrigerator for 2-3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 7g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg