Korean Style Baked Cauliflower
Crispy, spicy, and totally addictive, this Korean Style Baked Cauliflower is a healthy and flavorful twist on a veggie dish that everyone will love.
Ingredients
Main Ingredients
- 1 head head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 2 tablespoons gochugaru (Korean red pepper flakes) Use smoked paprika + a pinch of cayenne if unavailable.
- 1 tablespoon soy sauce Can be swapped for tamari for gluten-free.
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil Do not skip for the nutty finish.
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- to taste Salt
- for garnish Sesame seeds
- for garnish Chopped green onions
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a large bowl, mix together the olive oil, gochugaru, soy sauce, rice vinegar, sesame oil, garlic, ginger, and salt.
- Add the cauliflower florets to the bowl and toss until evenly coated.
- Spread the cauliflower in a single layer on a baking sheet lined with parchment paper.
Baking
- Bake for 25-30 minutes, or until the cauliflower is crispy and golden, flipping halfway through.
- Remove from the oven and sprinkle with sesame seeds and chopped green onions before serving.
Notes
Make-ahead: Roast the cauliflower, cool it, and store in an airtight container for up to 4 days; reheat in a hot oven to bring back crispiness. Compatible for gluten-free diets. Adjust gochugaru for less heat.