There’s something irresistible about crispy roasted cauliflower coated in a sweet, spicy, and savory glaze.
This Korean baked cauliflower brings the bold flavors of gochujang, garlic, and sesame together in a dish that’s just as good as takeout but much healthier.
It’s easy, customizable, and perfect for any occasion.
Why You’ll Love This Recipe
It’s packed with authentic Korean-inspired flavors.
The cauliflower turns golden and crispy without frying.
The gochujang sauce is sticky, spicy, and slightly sweet.
It works as an appetizer, side dish, or even a main with rice.
What You’ll Need (Ingredient Highlights)
Cauliflower florets for a hearty, vegetable-based dish.
Gochujang (Korean chili paste) for heat and depth.
Soy sauce and sesame oil for rich umami flavor.
Honey or maple syrup to balance the spice with sweetness.
Fresh garlic and ginger to brighten the sauce.
Sesame seeds and green onions for garnish and crunch.
Pro Tips Before You Start
Cut cauliflower into even florets for uniform roasting.
Flip halfway through baking to get crispy edges.
Simmer the sauce just enough so it clings to the cauliflower.
For extra caramelization, bake the coated cauliflower for a few minutes more.
Serve immediately while it’s hot and crispy.
How to Make Korean Baked Cauliflower
Step 1 – Prep the Oven and Cauliflower
Preheat oven to 400°F (200°C).
Toss cauliflower florets with olive oil, salt, and pepper, then spread on a baking sheet.
Roast for 25–30 minutes, flipping halfway.
Step 2 – Make the Sauce
Whisk together gochujang, soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger.
Simmer in a small saucepan for 3–5 minutes until slightly thickened.
Step 3 – Coat the Cauliflower
Toss roasted cauliflower with the sauce until evenly coated.
For stickier results, return to the oven for 5 more minutes.
Step 4 – Garnish and Serve
Sprinkle with sesame seeds and sliced green onions.
Serve hot as an appetizer, side, or over rice or noodles.
What to Serve Them With
Steamed jasmine rice for a comforting bowl.
Noodles tossed with sesame oil and soy for a hearty meal.
Grilled meats or tofu for added protein.
Fresh cucumber salad to balance the spice.
Variations / Substitutions
Swap cauliflower for broccoli or Brussels sprouts.
Use maple syrup instead of honey for a vegan option.
Make it gluten-free with tamari instead of soy sauce.
Add a splash of lime juice for extra brightness.
Storage & Leftovers
Store leftovers in an airtight container for up to 3 days.
Reheat in the oven at 375°F until warmed and slightly crisp.
Avoid microwaving—it softens the coating.
Freeze uncoated roasted cauliflower, then reheat and toss with fresh sauce.
FAQs
Can I make this recipe ahead of time?
Yes, roast the cauliflower in advance and add the sauce just before serving.
Is gochujang very spicy?
It has medium heat with a rich, slightly sweet flavor, but you can adjust the amount.
Can I air fry the cauliflower?
Yes, cook at 375°F for 15–18 minutes, shaking halfway through.
Can I use frozen cauliflower?
Yes, but roast longer to remove excess moisture and achieve crispness.
What protein pairs well with this dish?
Grilled chicken, shrimp, or tofu complement it perfectly.
Can I double the sauce?
Absolutely, if you want extra to drizzle over rice or noodles.
What can I use instead of rice vinegar?
Apple cider vinegar or lime juice are good substitutes.
Can I reduce the spice level?
Use less gochujang or mix in a little ketchup for milder flavor.
How do I keep the cauliflower crispy?
Don’t overcrowd the pan, and serve immediately after saucing.
Can I use this sauce for other vegetables?
Yes, it works great with broccoli, eggplant, or even roasted potatoes.
Final Thoughts
This Korean baked cauliflower is a flavorful, versatile dish that combines crispiness with a bold gochujang glaze.
It’s simple enough for weeknights yet impressive enough to serve at gatherings, making it a must-try recipe.
