Korean roasted cauliflower

***Update! I've given this recipe a makeover by adding a crispy chickpea batter crust before tossing it in sauce. See the new and improved recipe here. If you are looking for a low carb option, the original recipe is still your best bet. 

Roasted cauliflower is one of our go-to sides. I'm also obsessed with using my Korean pepper paste, gochujang, in everything. Hence, before roasting my cauli like usual, I tossed it with a few Korean flavors, and Korean roasted cauliflower was born!

Korean roasted cauliflower
1 lb fresh or frozen cauliflower florets
1 T low sodium soy sauce
1 T sesame oil
1 T gochujang, Korean pepper paste
1 T rice wine or white vinegar (optional)
1 T sugar or other sweetener
1/2 t garlic powder

Preheat oven to 450. Mix together sauce ingredients in a bag or bowl and toss cauliflower to coat. Spray or grease a large sheet pan and arrange cauliflower in a single layer. Roast on top rack for about 20 minutes, until charred and tender. Excellent served with cilantro yogurt sauce.