Korean Cauliflower
This Korean cauliflower dish features perfectly roasted florets tossed in a soy-chili crisp glaze, delivering a bold kick with every bite. It's finished with a crispy onion and nori topping that adds a savory crunch and umami depth.
Servings: 6
Calories: 185kcal
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Whisk
- knife & cutting board
- sheet pan
- parchment paper
Ingredients
- 1 head cauliflower
- 2 tbsp avocado oil
- 3 tbsp chili crisp honey
- 2 tbsp reduced sodium soy sauce
- 1 tbsp sesame oil
- 1 teaspoon rice vinegar
- ½ teaspoon salt
Topping
- 1/4 cup Crispy onions I use Lars Own brand
- 1/4 cup Cilantro diced
- 1 tbsp honey
- 1 tbsp Nori seasoning
- Red pepper flakes optional
Instructions
- Wash and de-stem a head of fresh cauliflower and pat dry. Remove the outer leaves, cut into quarters and slice out the core from each quarter. Chop into small pieces - sizable for a bite.
- Preheat the oven to 400°F. In a large bowl, whisk together the sauce ingredients until smooth.
- Add the cauliflower florets to the bowl and toss.
- Line a baking sheet with parchment paper and pour the coated cauliflower onto the pan. Make sure all of the sauce from the bowl is on the pan.
- Bake for 32-38 minutes, until cauliflower is well roasted and golden brown. Toss once or twice to avoid the sauce from burning.
- Transfer hot cauliflower to a serving dish and top with crispy onions, cilantro, drizzle of honey and Nori seasoning. Enjoy!
Notes
Store in an airtight container in the fridge for up to 3 days. It will lose a bit of crispiness as it sits in the fridge. I suggest reheating in the air fryer or under your oven’s broiler and adding the toppings, just before enjoying.
Nutrition
Serving: 1serving | Calories: 185kcal | Carbohydrates: 13g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 515mg | Potassium: 431mg | Fiber: 3g | Sugar: 7g