Description
A delightful vegan treat featuring crispy roasted cauliflower with a spicy-sweet gochujang glaze that embodies comfort food.
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 (for a vegan option)
- 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).
- In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper until well coated. Spread them out on a baking sheet in a single layer.
- Roast the cauliflower in the preheated oven 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 fully combined.
- For a thicker sauce, simmer the mixture in a small saucepan over medium heat for 3–5 minutes until slightly thickened.
- Once the cauliflower is done roasting, drizzle or toss it with your prepared sauce to coat evenly. Return it to the oven for an additional 5 minutes for that coveted caramelized finish.
- Serve hot, garnished with toasted sesame seeds and sliced green onions.
Notes
Keep an eye on the cauliflower during roasting to avoid burning. For extra spice, add more gochujang to the sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg