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Easy Sheet-Pan Roasted Cauliflower with Gochujang Mayo and Toasted Sesame

By Chef Devan


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I LOVE making this dish because it’s made with minimal ingredients typically found in my fridge, it’s insanely delicious and it’s super QUICK to prepare.

If you push for it, you can have this on the table in under 20 minutes.

I’m happy to have this one in my recipe repertoire for those dangerous days when my fiancé and I are not just hungry, but HANGRY and we need food *rightnow*.

I’ve also discovered that the secret to enjoying loads of healthy steamed vegetables is to smother them in gochujang mayo.

Literally, any steamed vegetable + gochujang mayo equals a winning combination for me.

This dish is gluten-free, vegetarian and almost keto. Unfortunately, gochujang contains a little bit of sugar which may not be suitable for most on the keto diet.

Roasted cauliflower florets with gochujang mayo on a sheet tray.

What is Gochujang?

If you like spicy fermented foods and have not tasted gochujang yet, you’re in for a treat.

This Korean, fermented chili paste is made from rice (or sometimes soybeans), Korean chili flakes (gochu-garu), yeotgireum (a Korean malt powder) and salt.

Traditionally gochujang is fermented in giant clay pots, called jangdok until a dark red colour is achieved. [1]

Roasted cauliflower florets on a sheet tray.
Serve this dish right on the tray for a fun (lazy) presentation and save on unnecessary dirty dishes.

You can use the gochujang pepper paste in practically any recipe that uses hot sauce but it’s traditionally used to flavour stews like jjigae, or to marinate thinly sliced meat in bulgogi and as a condiment for bibimbap.

An excellent feature of gochujang is its ability to stick to food well, making it great for BBQ.

Did you know?

Gochujang contains a digestive enzyme called amylase which may help to improve the digestion of starchy foods. [2]

What Does Gochujang Taste Like?

It’s pure umami with a little sweet and a little heat.

You’ve got some nice flavour from the onions and garlic, a little saltiness from the soy and an explosion of spicy umami flavour from the fermentation of the rice.

If batman was more interested in making things delicious than fighting crime, he’d probably have a bottle of this gochujang mayo at all times in his utility belt.

How to Cut Cauliflower

Turn the cauliflower upside down and use a pairing knife to cut away the large stem. You can save the stem for later by chopping it thinly and mixing it into fried rice or stir-fries.

Trim the thick stems of the cauliflower until you have little florets. Try your best to keep the same size, this way they’ll cook more evenly.

How to cut cauliflower on a board with a knife.
I still can’t believe I bought this little Victorinox knife in Switzerland for only 6€! Probably the best 6€ I’ve ever spent and I love this knife dearly.

How Long Does Cauliflower Last?

You may be surprised to hear that when properly cared for fresh cauliflower can last for weeks.

The problem is most cauliflower at the grocery store is wrapped in plastic which protects the outside from damage but also encourages mould and rot.

The optimal condition for cauliflower is a cold, dark and dry environment like a cold cellar. A cauliflower left whole, with the leaves still intact will last for weeks when stored this way.

But if you’re like most people and don’t have a cold cellar for storing vegetables, your best bet is to leave it unwrapped and in the vegetable compartment of the fridge.

Unwrapping the cauliflower will decrease the chances of mould which will greatly increase its shelflife.

Cut cauliflower will not last as long and will need to be stored in a sealed container to prevent it from drying out.

Raw roasted cauliflower florets.

Tips for Roasting Cauliflower

  • Use a high oven temperature with a convection fan to brown the cauliflower nicely.
  • Once cauliflower florets are salted, roast them immediately otherwise the salt will draw moisture from the florets and make it more difficult to brown nicely.
  • Don’t overcrowd the pan, otherwise, you’ll end up with steamed cauliflower instead of roasted cauliflower.

What to Serve with Roasted Cauliflower?

I’d happily eat this plus a big bowl of steamed white rice and call it a day but here are a few other ideas:

Recipe FAQ

How Can I Make this Vegan?

Replace the mayo with a thick tahini sauce and add the rest of the ingredients.

Alternatively, you could use a vegan mayo to replace the mayo.

How Long Can I Keep this Gochujang Mayo?

If you’re making fresh mayonnaise with raw egg yolks, this mayo will last for up to 3 days in a very cold fridge.
If you use store-bought mayo with pasteurized eggs, this sauce will last for up to 2 weeks in the fridge.

What’s the Best Way to Reheat This Dish?

If you have leftover roasted cauliflower without the mayo added to it, you can reheat this easily in the oven.
Cover the cauliflower with aluminum foil and reheat for 10-15 minutes at 350°F/175°C. Garnish with gochujang mayo after.

Roasted cauliflower florets with gochujang mayo on a sheet tray.
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5 from 1 vote

Easy Sheetpan Roasted Cauliflower with Gochujang Mayo and Sesame

This quick and easy sheet-pan roasted cauliflower is DELICIOUS and ready in less than 20 minutes. Gluten-free, vegetarian and dairy-free.
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 2 people
Calories 563kcal
Cost $4/ 3€


  • 470 g cauliflower (about 1 head)
  • 4.5 g sea salt (1 tsp, twice as much for diamond crystal)
  • 20 g vegetable oil (2 tbsp)
  • 1 tsp sesame seeds
  • lime or lemon wedges for garnish (optional)

For the Gochujang Mayo

  • 140 g mayo (about ½ cup)
  • 40 g gochujang chili paste (2 tbsp)
  • 1 g soy sauce (1 tsp)
  • 0.5 g Worcestershire sauce (10 dashes)
  • 6 g fresh lime juice (½ lime juiced)
  • 0.5 g garlic, peeled and rasped finely (about ½ a clove)


  • Preheat oven to 430°F/220°C with the convection fan on.
  • Cut the cauliflower into even-sized pieces.
    How to cut cauliflower on a board with a knife.
  • Toss cauliflower in a bowl with a mixing bowl with oil and salt.
    Tossing the cauliflower in a bowl with oil and salt.
  • Spread out onto a tray lined with parchment paper and roast in the oven for 7 minutes, turn and then 7 minutes more.
    Cauliflower florets should be roasted tender on the inside with poked with a knife with some dark brown colouring on the outside.
    Cauliflower florets on a tray.
  • Make the gochujang mayo by blending all ingredients for the mayo together in a small food processor or blender.
  • Finish the roasted cauliflower with a heavy sprinkling of sesame seeds and gochujang mayo.
    Serve with steamed rice or mix into fried rice.
    Roasted cauliflower florets with gochujang mayo on a sheet tray.


Once you season the cauliflower with salt, it’s best to cook it right away. Otherwise, the salt will draw moisture from the florets and won’t brown as nicely.


Calories: 563kcal | Carbohydrates: 18g | Protein: 6g | Fat: 54g | Saturated Fat: 8g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 1422mg | Potassium: 802mg | Fiber: 5g | Sugar: 8g | Vitamin A: 87IU | Vitamin C: 117mg | Calcium: 72mg | Iron: 1mg
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About Chef Devan

With exceptional talent and passion for gastronomy, Chef Devan has over 15 years of experience across the culinary world, bringing a wealth of experience to the table, even from Michelin-starred restaurants. He's here to help you captivate the senses and delight everyone with easy recipes you could cook at home. Learn more about Braised and Deglazed's Editorial Process.

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