Description
A comforting dish that combines roasted cauliflower with a spicy-sweet sauce, offering a cozy yet adventurous meal.
Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons gochujang
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon toasted sesame seeds, for garnish
- 2 green onions, sliced, for garnish
Instructions
- Preheat your oven to 400°F (200°C) with the rack in the middle.
- In a large mixing bowl, toss the cauliflower florets with olive oil, salt, and black pepper until evenly coated.
- Spread the cauliflower in a single layer on a baking sheet.
- Roast for 25 to 30 minutes, flipping halfway through, until golden brown and crispy.
- While the cauliflower roasts, prepare the sauce by whisking together the gochujang, soy sauce, sesame oil, honey or maple syrup, rice vinegar, minced garlic, and grated ginger.
- If desired, simmer the sauce in a small saucepan over medium heat for 3 to 5 minutes until thickened.
- Once the cauliflower is done, toss it in the sauce, coating well, and return it to the oven for an additional 5 minutes.
- Garnish with toasted sesame seeds and sliced green onions before serving.
Notes
For added crunch, consider tossing in roasted peanuts or cashews before serving. You can adjust the heat level by varying the amount of gochujang.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: cauliflower, Korean, baked, vegetarian, side dish, roasted