Crispy Korean Baked Cauliflower with Gochujang Glaze
Crispy cauliflower florets coated in a sweet-spicy gochujang glaze, topped with toasted sesame seeds and green onions. Ready in just 45 minutes!
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Cooking tools:
- Grater
- Oven
- Baking sheet
- Saucepan
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Kitchen towel
- Stove
- Spoon
- Measuring spoon
- Airtight container
- Microwave
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon toasted sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
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