Description
A flavorful and healthy dish combining roasted cauliflower with a savory-sweet Korean sauce, perfect as a side or main meal.
Ingredients
- 1 large head of 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 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon toasted sesame seeds, for garnish
- 2 green onions, sliced, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cauliflower florets with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
- Roast the cauliflower for 25–30 minutes, flipping halfway through, until golden brown and crispy at the edges.
- In a small bowl, whisk together the gochujang, soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger until the mixture is smooth.
- If you prefer a thicker sauce, gently simmer it in a small saucepan over medium heat for 3–5 minutes until slightly thickened.
- Remove the cauliflower from the oven. Drizzle or toss with the prepared sauce to coat. Return to the oven for an additional 5 minutes for a caramelized effect, if desired.
- Garnish with toasted sesame seeds and sliced green onions. Serve hot as a side dish, appetizer, or main with rice or noodles.
Notes
For extra crispiness, consider broiling the cauliflower for the last minute or two of cooking and adjust spice levels with more gochujang if desired.
