Korean-Style Baked Cauliflower: 7-Spice Bold Delight
Roasted cauliflower florets coated in a sticky Korean-inspired gochujang glaze and baked until caramelized.
Ingredients
1 large head cauliflower, cut into florets
2 tablespoons olive oil
2 tablespoons cornstarch
2 tablespoons gochujang
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1 teaspoon sesame oil
2 green onions, sliced
1 tablespoon toasted sesame seeds
Instructions
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Preheat oven to 425°F and line a baking sheet with parchment paper.
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Toss cauliflower with olive oil, then sprinkle with cornstarch and coat evenly.
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Spread in a single layer and bake 20 to 25 minutes, flipping halfway through.
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In a saucepan, combine gochujang, soy sauce, honey, rice vinegar, garlic, and ginger. Simmer 2 to 3 minutes and stir in sesame oil.
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Toss roasted cauliflower with glaze until coated.
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Return to oven for 5 to 8 minutes until sauce caramelizes slightly.
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Garnish with green onions and sesame seeds before serving.
Notes
Dry cauliflower thoroughly before roasting for best texture. Adjust gochujang and honey to taste preference.