Korean Baked Cauliflower is a delicious and healthy dish that combines the nutty flavor of roasted cauliflower with a spicy-sweet Korean glaze. This dish is perfect as an appetizer, side dish, or even a main course for a vegetarian meal. The combination of flavors and textures makes it a favorite among both vegetarians and meat-lovers!

Ingredients List

For the Cauliflower

• 1 large head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder

For the Korean Glaze

• 1/4 cup gochujang (Korean red chili paste)
• 2 tablespoons maple syrup (or honey)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon grated fresh ginger (optional)
• 1 teaspoon sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)

Timing

Preparing Korean Baked Cauliflower takes about 10 minutes for prep and 25-30 minutes for baking.

Step-by-Step Instructions

Step 1: Preheat the Oven

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Prepare Baking Sheet: Line a baking sheet with parchment paper for easy cleanup.

Step 2: Prepare the Cauliflower

1. Toss Cauliflower: In a large bowl, combine the cauliflower florets, olive oil, salt, black pepper, and garlic powder. Toss until the cauliflower is evenly coated.
2. Spread on Baking Sheet: Arrange the cauliflower in a single layer on the prepared baking sheet.

Step 3: Bake the Cauliflower

1. Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the cauliflower is tender and lightly browned, stirring halfway through.

Step 4: Prepare the Korean Glaze

1. Mix Glaze Ingredients: While the cauliflower is baking, in a small bowl, whisk together the gochujang, maple syrup, soy sauce, rice vinegar, sesame oil, and grated ginger (if using) until smooth.

Step 5: Glaze the Cauliflower

1. Combine: Once the cauliflower is done baking, remove it from the oven and drizzle the Korean glaze over the hot cauliflower. Toss gently to coat all the florets evenly.
2. Return to Oven: Return the cauliflower to the oven and bake for an additional 5-10 minutes, until the glaze is caramelized and slightly sticky.

Step 6: Serve

1. Garnish: Remove the baking sheet from the oven and sprinkle the baked cauliflower with sesame seeds and sliced green onions.
2. Enjoy: Serve warm as an appetizer, side dish, or main course!

Nutritional Information

Here’s a quick glance at the nutritional profile of Korean Baked Cauliflower (per serving, assuming 4 servings):

Nutrient	Amount per Serving
Calories	120
Protein	4g
Fat	6g
Carbohydrates	14g
Fiber	4g

Tips for Customization

• Spice Level: Adjust the amount of gochujang according to your spice preference. You can also add a dash of cayenne pepper for extra heat.
• Add Vegetables: Mix in other vegetables like bell peppers or broccoli for added color and nutrition.
• Topping Variations: Top with chopped cilantro or mint for a fresh twist.

Storing Tips for the Recipe

Korean Baked Cauliflower can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Conclusion

Korean Baked Cauliflower is a flavorful and satisfying dish that brings the bold tastes of Korean cuisine to your table. With its crispy texture and spicy glaze, it’s a fantastic addition to any meal and is sure to impress your guests!

FAQs

Can I make this dish ahead of time?

Yes! You can prepare the cauliflower and glaze in advance. Just bake the cauliflower and toss it in the glaze when you’re ready to serve.

What can I serve with Korean Baked Cauliflower?

This dish pairs well with rice, quinoa, or as part of a larger spread with other Korean dishes like kimchi or bulgogi.

Can I freeze the baked cauliflower?

While it’s best enjoyed fresh, you can freeze the baked cauliflower. Just let it cool completely, then wrap it tightly and freeze. Reheat in the oven for best results.