Gochujang Roasted Cauliflower

by MJ

If you want to try something different with cauliflower, try this version of Gochujang Roasted Cauliflower. It’s spicy, sweet and salty and adds a nice kick to cauliflower to serve as a side or appetizer.

For a short cut, you can use the pre cut cauliflower florets or cut your cauliflower in advance to save time. 

I used equal parts gochujang (Korean chili paste) soy sauce,  and honey for the sauce but you can adjust the amounts based on your preference or the size of the cauliflower.  

Gochujang Roasted Cauliflower

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 medium head cauliflower, cut into florets 
  • 2 Tablespoons extra virgin olive oil 
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • Optional garnish: green onions and/sesame seeds 

Gochujang Sauce 

  • 2 Tablespoons soy sauce
  • 2 Tablespoons gochujang, (Korean chili paste)
  • 1 Tablespoon rice vinegar
  • 2 Tablespoons honey, sugar or rice syrup 
  • 2 cloves garlic, grated or minced
  • 1 teaspoon ginger, grated or minced 


Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper or foil.

In a bowl, add the cauliflower, oil, salt, pepper and garlic powder and toss to coat. Spread them out in a single layer on the baking sheet.  Bake for 15 minutes, stirring halfway. 

Meanwhile, combine the sauce ingredients in pan. Turn on the heat and stir until bubbly.  Turn off the heat, add the roasted cauliflower and toss to combine. 

Transfer back to baking sheet and continue to roast for 5 minutes or until tender.  

Transfer to a serving platter and garnish with optional green onions and / or sesame seeds. 

Did You Make This Recipe?
Would love to see your dish! Tag me on Instagram at @lovekoreanfood_.

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