Korean Baked Cauliflower
A delightful dish that transforms cauliflower into a crispy, tender snack with bold flavors from soy sauce, gochujang, and maple syrup.
Ingredients
Main ingredients
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon maple syrup
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds (for garnish)
- to taste green onions, sliced (for garnish)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the olive oil, soy sauce, gochujang, maple syrup, minced garlic, and sesame oil. Whisk together until smooth.
- Toss the cauliflower florets in the sauce, ensuring each piece is well coated.
Baking
- Line a baking sheet with parchment paper and spread the coated cauliflower florets in a single layer.
- Bake for 25 to 30 minutes, stirring halfway through to ensure even cooking.
Serving
- Once crispy and slightly charred, remove from the oven and sprinkle with sesame seeds and sliced green onions.
- Serve hot as a snack or side dish.
Notes
For best results, cut cauliflower florets into similar sizes and avoid overcrowding the baking sheet.