Description
A vibrant and flavorful twist on a classic vegetable, this Korean Baked Cauliflower is crispy, spicy, and perfectly sweet, making it a delightful centerpiece or side dish.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 2 tablespoons honey or maple syrup (for a vegan option)
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Sesame seeds for garnish
- Green onions for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Combine the soy sauce, sesame oil, gochujang, honey (or maple syrup), garlic, and ginger in a large bowl.
- Add the cauliflower florets to the bowl and toss gently to coat.
- Spread the coated cauliflower on a baking sheet lined with parchment paper.
- Bake in the oven for about 25-30 minutes, stirring halfway through.
- Remove from the oven and garnish with sesame seeds and chopped green onions.
Notes
Store leftovers in an airtight container for 3-4 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes to restore crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 7g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg