::Spicy Korean Cauli Steaks::

by Stephanie Tulman on June 25, 2014

Spicy Korean Cauli Steaks Final

Do you ever have a dish at a restaurant and think oh my I wish I could have this at home?!   ME TOO!  It happened just a couple weeks ago – I was at a local spot called The Herb Box.  I was waiting for some friends and needed to grab lunch in the meantime so I plopped myself at the empty bar.  There was no need to take up a 2 person table during the lunch hour when it was only me!  Instantly drawn to the Korean Califlower appetizer on the menu, the bartender said it was his absolute favorite.  It’s a good thing that my friends didn’t meet me at The Herb Box, because once I tasted this dish, I knew I wasn’t going to share it!!

Spicy Korean Cauli Steaks raw

While the appetizer was cauliflower bites (on top of a little bit of quinoa), I really wanted to try out the new ‘cauliflower steak’ fad.  I’m always game for new ways of cooking/eating something!  Your eyes are the key to your belly – so you have to keep your eyes interested!  The ‘Korean’ in my Spicy Korean Cauli Steaks, comes from the gochujang sauce. Basically, without getting technical, it’s the base for a korean bbq or wing sauce!  I actually found a bottle at Whole Foods, by Annie Chung’s, but you can find amazing gochujangs at Asian markets.   Spicy Korean Cauli Steaks roasted

Unfortunately, the gochujang is glutinous and therefore all my G-Free friends won’t be able to enjoy it.  BUT, I would recommend trying some of your favorite gluten free chile sauce or BBQ sauce and pop it into the recipe in place of the gochujang.  Play with it – let me know how it goes!  You might even create the newest recipe!

Spicy Korean Cauli Steaks Bites


And I highly recommend roasting the sides that you cut off from the head of cauli (see instructions within the recipe) as florets and then rolling them in the remaining sauce as well. This can make a delicious Korean Cauli Salad!  In the picture above I put the florets over a bed of mixed greens with the scallions and black sessie seeds! : )    I had a lot of fun creating this recipe, as you can see! It is vegan and probably best kept as a Meatless Monday option for the carnivores!   BUT, I do recommend mixing up the sauce and making chicken wings with it!  TO DIE FOR!

Thanks for stopping by, as always!  If you have a spare moment or two, please vote for This Chick Eats Clean on Arizona Foothills Magazine’s  Battle of the Blogs 2014!

And did you hear the latest and greatest?  I’ve been published on SheKnows.com!  Head on over and check out my Star Spangled Salad recipe that I created exclusively for their 4th of July content!

xo, This Chick

::Spicy Korean Cauli Steaks::

::Spicy Korean Cauli Steaks::


  • olive oil
  • 1 head cauliflower
  • 4 cloves garlic, minced
  • 4 Tbsp gochujang (korean bbq/wing sauce)
  • 4 Tbsp ketchup
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp rice wine vinegar
  • 3 scallions
  • black sesame seeds


  1. Preheat the oven to 400 degrees.
  2. Clean the cauliflower and then slice into 3/4-1 inch 'steaks'. I found it easiest to cut off two sides to make a square or rectangle and then cut sliced from the center piece. With the sides that were cut off, you can break those into florets and call them 'wings'! : ) Spread on a baking sheet and drizzle with olive oil (steaks and wings). Bake for 25-30 minutes.
  3. In a sauce pan, sauté the garlic in 1 Tbsp olive oil for a hot minute on medium. Keep the garlic moving or it will burn fast! Then add the gochujang, ketchup and the vinegars and stir for a few minutes until it starts to thicken. The window of opportunity is small now before the sauce actually gets too sticky and hard, so start moving fast! Paint the sauce over the steaks with a brush or spoon or whatever you have handy to evenly spread a light layer. Sprinkle with fresh scallions and sesame seeds! Stuff face.


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