Gochujang Cauliflower Steaks Roasted (Print View)

Bold cauliflower steaks marinated in spicy-sweet gochujang and roasted until golden, perfect as a main or side.

# Components:

→ Cauliflower

01 - 2 medium heads of cauliflower

→ Marinade

02 - 3 tablespoons gochujang (Korean red chili paste)
03 - 2 tablespoons soy sauce (use tamari for gluten-free)
04 - 2 tablespoons maple syrup
05 - 1 tablespoon toasted sesame oil
06 - 2 tablespoons rice vinegar
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1 tablespoon water

→ Garnish

10 - 2 tablespoons toasted sesame seeds
11 - 2 scallions, thinly sliced
12 - Fresh cilantro, chopped (optional)
13 - Lime wedges (optional)

# Method:

01 - Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - Remove outer leaves and trim the stem of each cauliflower head, ensuring the core remains intact. Cut each head into 1-inch thick "steaks," yielding approximately 2-3 steaks per head. Reserve any loose florets for alternative culinary applications.
03 - In a mixing bowl, combine gochujang, soy sauce, maple syrup, sesame oil, rice vinegar, minced garlic, grated ginger, and water, whisking until a smooth consistency is achieved.
04 - Arrange the cauliflower steaks on the prepared baking sheet. Generously brush both sides of the steaks with the prepared marinade.
05 - Cover the baking sheet and allow the cauliflower to marinate at room temperature for a minimum of 30 minutes, or refrigerate for up to 2 hours.
06 - Roast the marinated cauliflower steaks in the preheated oven for 25–30 minutes, flipping them halfway through the cooking process. During the flip, brush with additional marinade. Continue roasting until the steaks are golden, caramelized, and tender when pierced with a fork.
07 - Transfer the roasted cauliflower steaks to serving plates. Garnish with toasted sesame seeds, sliced scallions, and chopped cilantro if desired. Serve with accompanying lime wedges.

# Expert Advice:

01 -
  • Ready in just over an hour with mostly hands-off cooking time
  • Makes an impressive centerpiece for plant-based meals
  • Uses simple ingredients that create complex flavors
  • Perfect balance of sweet spicy savory and umami
  • Naturally vegan and easily made gluten-free
02 -
  • Each cauliflower head typically yields 2-3 intact steaks the remaining florets can be saved for other dishes
  • The marinade works beautifully on other vegetables like eggplant portobello mushrooms or firm tofu
  • This dish delivers impressive protein and fiber while being low in calories making it perfect for health-conscious meals
  • Gochujang paste varies in spiciness between brands adjust quantity to your heat preference
03 -
  • After making this recipe dozens of times, I've discovered a few secrets that take it from good to exceptional. First, don't rush the roasting process—those extra minutes of caramelization are where the magic happens.
  • Second, if you have time, marinate the cauliflower overnight for significantly deeper flavor penetration.
  • Finally, save the marinade that drips onto the parchment paper during roasting; reduce it in a small saucepan until slightly thickened and drizzle over the finished steaks for an extra flavor boost that will have everyone asking for your secret.

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