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Korean Baked Cauliflower

Crispy Korean Baked Cauliflower: A Flavorful Vegan Delight

This Korean Baked Cauliflower is a delicious blend of sweet and spicy flavors, with a crispy texture that's perfect for any gathering.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Korean
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower Fresh florets provide the best crispy texture.
For the Sauce
  • 2 tablespoons Gochujang Sweet and spicy paste.
  • 2 tablespoons Soy Sauce Use tamari for gluten-free option.
  • 1 tablespoon Honey Maple syrup can be a vegan alternative.
  • 1 tablespoon Sesame Oil Provides nutty depth of flavor.
  • 2 cloves Garlic Fresh minced garlic (optional).

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Parchment Paper

Method
 

Instructions
  1. Preheat the oven to 425°F (220°C).
  2. Wash and cut the cauliflower into bite-sized florets and arrange them on a baking sheet.
  3. In a small bowl, combine gochujang, soy sauce, honey, and sesame oil. Stir until fully blended.
  4. Drizzle the sauce over the cauliflower and toss to coat evenly.
  5. Spread the coated cauliflower evenly on the baking sheet and bake for 20-25 minutes, turning halfway.
  6. Garnish with sesame seeds or green onions if desired and serve hot.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 500mgPotassium: 300mgFiber: 4gSugar: 5gVitamin A: 5IUVitamin C: 80mgCalcium: 4mgIron: 6mg

Notes

Ensure even coating of sauce for maximum flavor. Watch baking time for desired crispiness.

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