Shop
My
Custom
FREE 5-Ingredient Recipe EBook
GET IT NOWWhat Happened With My Gochujang Cauliflower Experiment
My gochujang cauliflower (pronounced go-choo-jahng) is simply roasted cauliflower tossed in a sweet, spicy, and savory chili paste sauce. I’ve never seen a dish like this before, but made it up one night when I had a jar of gochujang paste to use up after making my sockeye salmon recipe. I mixed up the sauce first and couldn’t stop licking it off the spoon, then it hit me to toss it over cauliflower… and here we are! This is why I fell in love with this experiment:
- Sweet, spicy, savory, and sticky sauce – This. Sauce. Is. Everything. The gochujang adds a slow-building heat, my zero sugar honey balances it with sweetness, and butter rounds it out with richness. This dish is a lot like my buffalo cauliflower, but with a sticky sweet chili sauce instead of the hot buffalo.
- Tender cauliflower with crispy, cheesy coating – You can roast the cauliflower plain, but I opted to toss itr in parmesan to give it a golden crust and savory crunch. Kind of like my broccoli and cauliflower recipe.
- Quick and easy prep – It only takes about 10 minutes to get the cauliflower in the oven, and the sauce comes together while it roasts. Perfect for weeknights!
I like serving this dish as a side with a protein as well as on its own as a snack or appetizer. Make it with me, and you’ll see why this little experiment turned into one of my favorite ways to do cauliflower!
Ingredients & Substitutions
Here I explain the best ingredients for my gochujang cauliflower recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Cauliflower – I usually cut up a whole head into florets, but pre-bagged works fine if you’re short on time. Cut them about the same size, so they roast evenly.
- Gochujang Paste – This Korean chili paste is spicy, slightly sweet, and savory all at once. Some brands are highly processed, but this organic one is pretty clean.
- Honey – A touch gives the sauce som sweetness. I use my Wholesome Yum Zero Sugar Honey to avoid extra sugar, but regular works just fine.
- Butter – Mellows out the sauce and makes it richer. If you’re dairy-sensitive, you can substitute ghee or even butter-flavored coconut oil.
- Olive Oil, Spices, & Grated Parmesan Cheese – For roasting the cauliflower. I seasoned it with garlic powder, salt, pepper, and grated parm for a nutty, golden coating. Feel free to use avocado oil, or skip the cheese.
- Everything Bagel Seasoning – I originally planned to top this gochujang cauliflower with sesame seeds, but I had this jar of everything seasoning and just went for it, and it was the best. These are not even the usual flavors that go with gochujang, but somehow the salty spice blend just worked perfectly with the sweet kick of the sauce. Feel free to use straight sesame seeds, though!
- Green Onions – Totally optional, but I like sprinkling them on top at the end. They add a fresh bite that balances the richness of the sauce.
How To Make Gochujang Cauliflower
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season. Toss the cauliflower florets with the olive oil, garlic powder, salt, and pepper in a large bowl, then add Parmesan and toss again.
- Roast. Spread the cauliflower on a baking sheet in a single layer and roast until the edges are golden brown and crisp.
- Make the sauce. Melt the butter in the microwave or on the stove. Whisk in the gochujang paste and honey, until smooth.
- Toss together. Transfer the crispy cauliflower to a bowl, pour the sauce over it, and toss until every floret is coated. I sprinkle the gochujang cauliflower with everything seasoning and green onions for a little extra crunch and freshness.
My Recipe Tips
- Cut florets to a similar size. I aim for about 1 inch in diameter and 1.5 to 2 inches long. You can cut them larger if you prefer, they’ll just take a little longer. I prefer smaller ones because they get extra crispy, but big ones take longer and won’t soak up as much sauce.
- Give the cauliflower space. You want it to crisp up, so leave a little room between the florets so they all touch the pan. I use this baking sheet and it’s the perfect size for this recipe.
- Gochujang has a slow-building spice. I use two tablespoons, but if you’re sensitive to heat, start with less and taste as you go.
- This sauce isn’t just for gochujang cauliflower. Try tossing it with baked wings or air fryer wings for a sweet chili style upgrade!
- If you’d rather use the air fryer, go for it. Just season the cauliflower and follow my air fryer cauliflower recipe for the timing.
Gochujang Cauliflower
My easy gochujang cauliflower has tender, cheesy florets tossed in sticky sweet chili sauce. A bold, flavorful appetizer or side dish!
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
Preheat the oven to 400 degrees F (204 degrees C).
-
In a large bowl, toss the cauliflower florets with olive oil, garlic powder, salt, and pepper. Add the grated parmesan and toss again.
-
Spread the cauliflower on a large baking sheet in a single layer.
-
Roast cauliflower in the oven for 25-30 minutes, tossing halfway through, until browned on the edges.
-
Meanwhile, in a small bowl in the microwave or a saucepan on the stove, melt the butter. Remove from heat, and whisk in the gochujang paste and honey, until smooth.
-
Transfer the roasted cauliflower to a bowl and pour the gochujang sauce over it. Toss to coat.
-
If you like, sprinkle the gochujang cauliflower with everything seasoning and green onions for serving.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get the best flavor and texture in this dish.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. If you can, keep the sauce separate because it makes the florets soggy over time.
- Meal prep: You can cut the cauliflower into florets a day or two ahead, or even roast them in advance. Just add the sauce right before serving.
- Reheat: Warm in a 325 degree F oven or even the air fryer works.
- Note on nutrition info: I didn’t include the optional everything seasoning or green onions, but they don’t change the numbers much.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Gochujang Cauliflower
Serving Ideas
Whenever I make gochujang cauliflower, I like to mix and match it with different mains, and here are some of my favorite ways to serve it:
- Weeknight Meals – Even though it’s not the most traditional combo, I love serving this with easy proteins like my flaky baked salmon or pan seared ribeye. Both are simple but full of flavor, and the cauliflower sauce still ties right in.
- Korean Cuisine – This gochujang cauliflower is a natural match with my sockeye salmon (which also uses gochujang) or Korean beef bowl.
- Asian Inspired – I’ve served this as a starter to other favorites like honey sriracha chicken, crispy pork belly, or a quick chicken or beef stir fry.
4 Comments
Melissa Williamson
0I made this for the family to try last week and it was so delicious! Super easy to make and the only thing I will do differently next time is makes twice the amount!
Wholesome Yum D
0So glad to hear that, Melissa! It’s always a win when something’s so good you want to double it next time. Thanks for giving it a try!
Tiffany
0Delicious and very simple to make. My boyfriend and I liked it. 😊
Wholesome Yum D
0That’s wonderful to hear, Tiffany! I’m so glad you and your boyfriend enjoyed it. Simple and delicious is always a win! 😊