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A smartphone photo of roasted Korean Baked Cauliflower florets heavily garnished with sesame seeds and green onions in a matte bowl. (Korean Baked Cauliflower)

Korean Baked Cauliflower: The Ultimate Sweet and Spicy Gochujang Glaze

This Korean Baked Cauliflower features crispy, oven-roasted florets tossed in a thick, glossy Gochujang glaze. Topped with toasted sesame seeds and fresh scallions, it's the perfect sweet and spicy vegan side dish for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Appetizer, Side Dish
Cuisine: Asian-Fusion, Korean
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Roasting Base
  • 1 large head (900g) Cauliflower Cut into 1.5 inch florets
  • 3 tbsp (45ml) Neutral Oil Avocado or Grapeseed preferred
  • 1 tsp (6g) Kosher Salt
  • 1/2 tsp (1g) Black Pepper
The Glaze
  • 1/4 cup (60g) Gochujang Paste Korean chili paste
  • 2 tbsp (30ml) Honey Or maple syrup for vegan
  • 2 tbsp (30ml) Soy Sauce Use Tamari for gluten-free
  • 1 tbsp (15ml) Rice Vinegar
  • 1 tsp (5g) Fresh Ginger Grated
  • 2 cloves Garlic Minced
  • 1 tsp (5ml) Toasted Sesame Oil
  • 1 tsp (3g) Cornstarch Mixed with 1 tsp water
Garnish
  • 1 tbsp (9g) Toasted White Sesame Seeds
  • 2 medium Scallions Thinly sliced

Equipment

  • 1 Large Rimmed Baking Sheet Essential for airflow to get charred edges.
  • 1 Small saucepan To thicken the Gochujang glaze.
  • 1 Matte Ceramic Serving Bowl For the perfect visual presentation.

Instructions
 

Roasting Process
  1. Preheat oven to 425°F (220°C). Toss dried cauliflower florets with neutral oil, salt, and pepper on a baking sheet.
  2. Roast for 25 minutes, flipping halfway through, until florets are tender and edges show a visible dark char.
Sauce and Assembly
  1. In a small saucepan, whisk Gochujang, honey, soy sauce, vinegar, ginger, garlic, and sesame oil over medium heat. Add cornstarch slurry and simmer until thick and glossy.
  2. Toss the roasted cauliflower in a bowl with the warm glaze until every piece is completely smothered in the reddish-orange sauce.
  3. Transfer to a bowl and top generously with toasted sesame seeds and fresh scallions.

Notes

Ensure cauliflower is completely dry before roasting to get the best char.
Use a level 3 Gochujang for a balanced heat profile.
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