When I’m craving something bold, plant-based, and a little unexpected, these Korean BBQ Cauliflower Steaks absolutely deliver. Thick slices of cauliflower are roasted until golden and tender, then coated in a sticky, spicy-sweet gochujang glaze that packs the same addictive umami punch you’d get from your favorite Korean BBQ joint—just with a veggie-forward twist.
This recipe is smoky, flavorful, and full of texture, and it makes cauliflower the star of the plate in a way that feels hearty, satisfying, and totally crave-worthy.
Why You’ll Love These Cauliflower Steaks
Cauliflower might not seem like a showstopper, but with the right treatment, it becomes magic. Here’s what makes this dish stand out:
- Big, bold Korean-inspired flavors from gochujang and garlic
- Hearty “steak” presentation that feels special (and satisfying!)
- Easy to make and naturally vegan
- Customizable spice level depending on your gochujang
- Perfect for dinner or as a side with rice, noodles, or greens
Trust me, once you try this, you’ll be eyeing every head of cauliflower at the grocery store a little differently.
Ingredients You’ll Need
- 1 large head cauliflower, cut into ¾- to 1-inch thick steaks
- 2 tbsp gochujang (Korean fermented chili paste)
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper, to taste
- Sesame seeds and chopped green onions, for garnish
Step-by-Step: How I Make It
1. Prep the Oven and Cauliflower
I preheat my oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
To slice the cauliflower into steaks, I remove the leaves and trim the stem just enough so the base stays intact. Then I cut through the center of the cauliflower into ¾- to 1-inch slabs. You’ll usually get 2–3 full steaks from a large head; the rest can be roasted separately as florets.
2. Make the Marinade
In a small bowl, I whisk together the gochujang, soy sauce, maple syrup, rice vinegar, minced garlic, olive oil, salt, and pepper. This mixture is sticky, savory, spicy, and slightly sweet—exactly what cauliflower needs to come alive.
3. Coat and Roast
I brush each side of the cauliflower steaks generously with the marinade and place them on the prepared baking sheet.
Into the oven they go for 25–30 minutes, flipping once halfway through. I look for slightly charred edges and a fork-tender center.
Pro tip: For extra caramelization, brush on more marinade during the last 5 minutes.
4. Garnish and Serve
Once out of the oven, I sprinkle the steaks with toasted sesame seeds and a handful of chopped green onions for color, crunch, and that classic Korean finishing touch.
How I Serve These Steaks
These cauliflower steaks are great as a main or as part of a colorful spread. I love pairing them with:
- Steamed jasmine rice or sticky rice
- Quick-pickled cucumbers or radishes for brightness
- Kimchi for an extra spicy kick
- Sautéed greens or a crisp cabbage slaw
- Noodles tossed with sesame oil and scallions
They’re also a hit on grain bowls, stuffed in lettuce wraps, or even tucked into warm pita with a slather of gochujang mayo.
Tips From My Kitchen
- Choose a large cauliflower for more surface area and intact steaks.
- Don’t overcrowd the pan – give each steak room to brown.
- Want it smokier? Add a dash of smoked paprika to the marinade.
- Need it milder? Use a mild gochujang or reduce the quantity and balance with extra maple syrup.
- Craving crunch? Add roasted peanuts or crispy shallots on top.
FAQs
Q: Can I use cauliflower florets instead of steaks?
A: Yes! Just toss them in the marinade and roast for 20–25 minutes. It’s just as delicious and great for meal prep.
Q: Is this gluten-free?
A: Swap the soy sauce for tamari or coconut aminos to make it gluten-free.
Q: Can I grill the cauliflower instead?
A: Absolutely. Grill over medium-high heat for 4–5 minutes per side, then brush with sauce and finish in the oven if needed.
Q: How spicy is gochujang?
A: It has a medium, slow-building heat with lots of umami. You can find mild and hot versions depending on your spice preference.
Why You’ll Keep Coming Back to This Dish
Korean BBQ Cauliflower Steaks are everything I want in a weeknight dinner: easy, flavorful, and deeply satisfying. They look beautiful on the plate, taste like something from a trendy restaurant, and come together in under 40 minutes.
Whether you’re going meatless for the night or just want to try something new, this recipe proves cauliflower has serious main-character energy. And once you taste that caramelized gochujang glaze, you’ll see why.
Korean BBQ Cauliflower Steaks – Spicy, Sweet, and Seriously Satisfying
Ingredients
- 2 tbsp gochujang (Korean fermented chili paste)
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp olive oil
- 1 head of cauliflower (cut into 1-inch thick steaks)
- Salt to taste
- Green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- In a small bowl, whisk together gochujang, soy sauce, maple syrup, rice vinegar, and olive oil until well combined.
- Place the cauliflower steaks on a baking sheet lined with parchment paper. Brush both sides with the gochujang mixture and sprinkle with salt.
- Roast the cauliflower steaks in the preheated oven for about 25-30 minutes, flipping halfway through, until they are golden brown and tender.
- Once cooked, remove from oven and drizzle any remaining glaze over the steaks.
- Garnish with sliced green onions and sesame seeds before serving.
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