Save This Korean-inspired cauliflower dish transforms humble vegetable into a showstopping main course. The sweet-spicy gochujang marinade caramelizes beautifully during roasting, creating meaty cauliflower "steaks" with complex flavor that will satisfy even dedicated carnivores.
I first made these cauliflower steaks when hosting dinner for my Korean friend who follows a plant-based diet. She was so impressed by how the dish captured authentic Korean flavors while putting vegetables center stage that she asked for the recipe to share with her family.
Ingredients
- Gochujang-Marinated Cauliflower Steaks: 2 medium heads cauliflower Choose firm heads with tight florets and no discoloration for the best steaks
- Marinade: 3 tbsp gochujang The star ingredient providing complex sweet heat look for traditional Korean brands for authentic flavor
- Marinade: 2 tbsp soy sauce Adds umami depth and saltiness use tamari for gluten-free option
- Marinade: 2 tbsp maple syrup or honey Balances the heat with necessary sweetness real maple syrup adds subtle complexity
- Marinade: 1 tbsp toasted sesame oil Critical for authentic Korean flavor use 100% pure toasted oil for best results
- Marinade: 1 tbsp rice vinegar Provides acidity that brightens the rich marinade
- Marinade: 2 cloves garlic minced Fresh garlic is essential for aromatic base
- Marinade: 1 tbsp fresh ginger grated The zingy counterpoint to the sweet heat
- Marinade: 1 tbsp water Adjusts consistency for better brushing
- Garnish: 2 tbsp toasted sesame seeds Adds nutty crunch and visual appeal
- Garnish: 2 scallions thinly sliced Fresh onion flavor cuts through richness
- Garnish: Fresh cilantro chopped Optional but recommended for herbal brightness
- Garnish: Lime wedges Optional acid that wakes up all flavors when squeezed over top
Instructions
- Prep the Cauliflower:
- Remove all leaves and trim the stem while keeping the core intact. This structural support prevents the steaks from falling apart during cooking. With a sharp chef's knife, slice each head into 1-inch thick steaks cutting perpendicular to the core. You should get 2-3 intact steaks per head. Save any loose florets for stir-fry or roasting separately.
- Create the Marinade:
- In a medium bowl, whisk together gochujang, soy sauce, maple syrup, sesame oil, rice vinegar, minced garlic, grated ginger, and water until completely smooth. The consistency should be thick but brushable, coating the back of a spoon. This marinade is intentionally potent as cauliflower needs strong flavors to shine.
- Marinate the Steaks:
- Arrange your cauliflower steaks on a parchment-lined baking sheet without overcrowding. Using a pastry brush, generously coat both sides of each steak with marinade, ensuring you get into all the crevices. Reserve some marinade for basting during cooking. Let the cauliflower marinate for at least 30 minutes at room temperature or up to 2 hours refrigerated for deeper flavor penetration.
- Roast to Perfection:
- Preheat your oven to 425°F and position a rack in the middle. Roast the marinated cauliflower for 15 minutes, then carefully flip each steak using a wide spatula. Brush with additional marinade and continue roasting for another 10-15 minutes until edges are deeply caramelized and centers are tender when pierced with a fork. The high heat creates beautiful char while maintaining a tender-firm texture.
- Garnish and Serve:
- Transfer the finished steaks to serving plates and immediately sprinkle with toasted sesame seeds and sliced scallions. The residual heat will slightly wilt the scallions and release the sesame aroma. Add optional cilantro and serve with lime wedges for a bright finish. Enjoy while hot for the best texture and flavor experience.
Save The gochujang paste is truly what makes this dish special. I discovered its transformative power during a cooking class in Seoul where the instructor showed us how this fermented chili paste adds a depth that simple hot sauce never could. When I make this at home, I sometimes double the marinade recipe to keep extra in the refrigerator for quick vegetable dishes throughout the week.
Make-Ahead Options
These cauliflower steaks work beautifully for meal prep. You can prepare the marinade up to 5 days ahead and store it in an airtight container in the refrigerator. The cauliflower can be sliced and marinated up to 24 hours before cooking, which actually improves the flavor penetration. Cooked steaks reheat surprisingly well in a 350°F oven for about 10 minutes, though they're best enjoyed freshly made for optimal texture.
Serving Suggestions
While these cauliflower steaks make a satisfying main dish on their own, they truly shine as part of a larger Korean-inspired spread. Serve them over steamed short-grain rice with traditional banchan side dishes like kimchi, pickled daikon, and spinach namul. For a fusion approach, these steaks make an incredible filling for tacos topped with quick-pickled vegetables and sriracha mayo. They also pair beautifully with a crisp cucumber salad dressed simply with rice vinegar and sesame oil to balance the rich flavors.
Ingredient Substitutions
No need to abandon this recipe if you're missing certain ingredients. If gochujang is unavailable, substitute with 2 tablespoons tomato paste mixed with 1 tablespoon sriracha and 1 teaspoon brown sugar. No sesame oil? Use olive oil with 1 teaspoon of tahini for nuttiness. Rice vinegar can be replaced with apple cider vinegar or even fresh lemon juice in a pinch. For those avoiding soy, coconut aminos make an excellent substitute for soy sauce with a slightly sweeter profile.
Seasonal Adaptations
Winter Version Use hardy winter vegetables like butternut squash slices alongside or instead of cauliflower
Summer Grilling Take this dish outdoors by grilling the marinated cauliflower over medium heat for 4-5 minutes per side
Spring Refresh Add thinly sliced radishes and fresh pea shoots as garnish for bright seasonal flavor
Cultural Context
Gochujang has been a cornerstone of Korean cuisine for centuries, traditionally fermented in earthenware pots called onggi. This fermented chili paste combines glutinous rice, fermented soybeans, salt, and red chili powder, creating a complex flavor that's simultaneously spicy, sweet, and umami-rich. While cauliflower isn't traditionally prepared this way in Korean cuisine, this recipe respectfully borrows the flavor profile to create a contemporary plant-based dish that honors the essence of Korean cooking techniques. The combination of sweet, spicy, and tangy elements reflects the balanced approach to flavor that Korean cuisine is known for.
Save These tips will elevate your Gochujang-Marinated Cauliflower Steaks from delicious to unforgettable. Enjoy experimenting with these flavor-boosting techniques!
Recipe FAQ
- → What does gochujang add to the flavor?
Gochujang brings a spicy, sweet, and slightly fermented depth, infusing the cauliflower with bold, complex Korean flavor.
- → How thick should I cut the cauliflower steaks?
Slice each cauliflower head into 1-inch-thick steaks to help them hold together during marinating and roasting.
- → Can I make this gluten-free?
Yes, use tamari instead of soy sauce and a certified gluten-free gochujang to keep the dish gluten-free.
- → Is there a way to make the steaks extra caramelized?
For extra caramelization, broil the steaks for 2–3 minutes at the end of roasting, monitoring closely to avoid burning.
- → What garnishes work best with this dish?
Top with toasted sesame seeds, fresh scallions, cilantro, and a squeeze of lime for freshness and color.
- → What should I serve alongside?
These steaks pair well with steamed rice, quinoa, or a crisp green salad for a balanced plate.