Korean Cauliflower

  • Author: Midwest Foodie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x


A healthy satisfying dinner ready in just 30 minutes! A simple Korean inspired sauce coats tender cauliflower, wrapped in butter lettuce! 



  • 1 head cauliflower, cut into bite sized pieces
  • 3 tablespoon + 2 teaspoons olive oil
  • 1/2 red onion, diced
  • 1 jalapeno, ribs and seeds removed, minced
  • 5 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1/2 cup rice vinegar
  • 23 tablespoons brown sugar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon hot sesame oil
  • 1 tablespoon cornstarch
  • Kosher salt
  • fresh cracked pepper
  • butter lettuce and quinoa for serving


  • fresh chopped cilantro
  • green onion
  • red onion
  • sliced jalapeno
  • sesame seeds


  1. Preheat oven to 450 degrees. Spread cauliflower in a single layer on a parchment lined baking sheet. Drizzle with 3 tablespoons olive oil and season with salt and pepper. Toss to coat evenly. 
  2. Roast for 10 minutes.
  3. While the cauliflower is roasting heat remaining 2 teaspoons olive oil in an oven safe pot over medium heat.
  4.  Add onion along with a pinch of salt and pepper. Cook, stirring frequently, for 3-4 minutes.
  5. Add jalapeno and garlic and cook for another minute, stirring frequently.
  6. Add soy sauce, rice vinegar, brown sugar, hoisin, Dijon, sesame oil and a large pinch of salt and pepper. Stir to combine.
  7. Dissolve corn starch in 1 teaspoon of water and add to sauce. Stir to combine.
  8. Simmer for 2 minutes while the cauliflower is roasting.
  9. After the cauliflower has roasted for 10 minutes transfer it from the pan to the oven safe pot where the sauce is cooking. Stir to coat the cauliflower completely.
  10. Place the oven safe pot with the cauliflower and sauce back into the oven and roast for another 10-12 minutes or until cauliflower is tender and the sauce has thickened.
  11. Serve with butter lettuce and quinoa. Garnish with fresh cilantro, green onion, red onion, sliced jalapeno and sesame seeds.


Make sure not to cut the cauliflower pieces to small. You want them to be bite sized, but you also want them large enough that they can hold their shape during the cooking process and not get lost in the sauce.

If the sauce doesn’t seem to be thickening, but the cauliflower is cooked through, remove the cauliflower from the pan and just put the sauce back into the oven for a couple minutes. This will allow the sauce to thicken up more. Then add the cauliflower back in and stir to coat in the sauce.

If you’re looking for a heartier meal feel free to serve this Korean cauliflower with quinoa or brown rice. You could even wrap it up in a tortilla along with lettuce and onion for a quick lunch on the go!

  • Category: Main Dish
  • Method: Stove Top & Oven
  • Cuisine: Korean/American

Keywords: cauliflower wings, crispy cauliflower, cauliflower lettuce wraps