Sticky-spicy cauliflower with sesame and scallions
Korean Gochujang Roasted Cauliflower
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Korean Gochujang Roasted Cauliflower
Sticky-spicy cauliflower with sesame and scallions
Roasted cauliflower tossed in a sticky gochujang glaze that turns a simple vegetable side into something with real presence.
10m
Prep Time
30m
Cook Time
40m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This is a useful recipe to keep around because it works as a side, a rice-bowl component, or a vegetarian main when paired with grains and a soft egg. The cauliflower gets properly browned before the glaze goes on, which keeps it from tasting steamed or flat.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 tbsp neutral oil
- 1.5 tbsp gochujang
- 1 tbsp soy sauce or tamari
- 1 tbsp honey
- 1 tsp sesame oil
- Scallions and sesame seeds for serving
OvenBake
Test Kitchen Pick
Sheet Pan
Helpful Tool
Why a good sheet pan helps here
The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.
This recipe benefits from more even oven contact and easier cleanup.
- Promotes more even browning
- Useful across weeknight roasts and baking
A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.
Shop sheet pan options for this recipeInstructions
- 1
Heat the oven to 425°F and toss the cauliflower with the neutral oil and salt.
- 2
Roast for 22 minutes until browned at the edges.
- 3
Whisk the gochujang, soy sauce, honey, and sesame oil.
- 4
Toss the cauliflower with the glaze and return it to the oven for 5 to 7 minutes.
- 5
Finish with scallions and sesame seeds before serving.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
CauliflowerBroccoli
Broccoli gives a slightly firmer final texture
HoneyMaple syrup
Maple syrup keeps the glaze sticky and balanced
FlavorPantry
Test Kitchen Pick
Gochujang
Helpful Pantry Staple
Why the gochujang matters
Gochujang is doing more than adding heat here. It brings sweetness, depth, and that distinctive Korean fermented-chile backbone.
This is the pantry ingredient that gives the recipe its real personality.
- Adds heat and fermented depth
- Useful across Korean sauces and marinades
A solid tub of gochujang opens up far more than one recipe.
Shop gochujang for this recipeTips & Storage
Pro Tips
Do not crowd the pan or the florets will steam.
Use tamari if you need the dish to stay gluten-free.
Storage
Refrigerate for up to 3 days.
Reheating
Reheat in a hot oven or air fryer to revive the edges.
Nutrition Facts
Per serving (1 serving) · 4 servings
Calories140
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein4g
Carbohydrates13g
Fat8g
Fiber4g
Sugar6g
Sodium430mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this vegan?
- Yes. Swap the honey for maple syrup or brown sugar.
- Will broccoli work too?
- Yes. Broccoli roasts a little faster but takes the same glaze very well.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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