Description
This Korean Baked Cauliflower is a delicious and easy dish that brings the flavors of Korea to your table.
Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 2 tablespoons vegetable oil
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon honey or maple syrup (for vegan option)
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon sesame oil
- 2 teaspoons sesame seeds
- Green onions, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- Prepare the Cauliflower: In a large bowl, combine the cauliflower florets with vegetable oil, tossing to coat evenly.
- Make the Sauce: In a separate bowl, mix together the gochujang, soy sauce, honey (or maple syrup), minced garlic, minced ginger, and sesame oil until well combined.
- Coat the Cauliflower: Pour the sauce over the cauliflower and toss until every piece is thoroughly coated.
- Arrange on Baking Sheet: Spread the coated cauliflower florets evenly on the prepared baking sheet, ensuring they are not overcrowded.
- Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the cauliflower is tender and lightly browned.
- Add Sesame Seeds: In the last 5 minutes of baking, sprinkle sesame seeds over the cauliflower for added flavor and crunch.
- Garnish: Once baked, remove from the oven and garnish with chopped green onions before serving.
Notes
- This recipe is versatile and can accommodate vegan options.
- For added flavor, marinate the cauliflower in the sauce for a few hours before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 recipe
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg