IE 11 is not supported. For an optimal experience visit our site on another browser.

Sheet-Pan Korean Barbecue Cauliflower

A vegetarian dinner all in one sheet pan is an easy way to commit to Meatless Monday.
A vegetarian dinner all in one sheet pan is an easy way to commit to Meatless Monday.Casey Barber/Good Food Stories LLC
Cook Time:
50 mins
Prep Time:
10 mins
Servings:
4
RATE THIS RECIPE
(70)

Chef notes

If you’ve never been to a Korean barbecue restaurant, you’re missing out. The flavors and smells are intoxicating, and we’ve got good news. Thanks to this recipe, you can bring all of that home with this simple sheet-pan recipe. Inspired by the fantastic flavors of Korean barbecue, this quick weeknight meal is perfect for meatless Mondays and beyond. It’s made entirely with plant-based ingredients including cauliflower, shiitake mushrooms, and baby bok choy. 

Each of these vegetables are hearty and filling, so you won’t even miss the meat. But if you want to add more protein to your dinner, add some crumbled tofu to the sheet pan with the vegetables. 

This recipe comes together in under an hour, and the cauliflower and mushrooms take the longest time to cook. Get those roasting in the oven first while you prep the rest of your ingredients. Once the bulk of the vegetables are starting to become tender, add the cashews and continue to cook until they’re nice and toasted. The last step is to slice up the bok choy leaves and add them to the pan with some of the Korean barbecue sauce. This sauce, which is full of savory umami flavor, is really the star ingredient in this recipe. You’ll find yourself drizzling it over everything in no time. Some of the barbecue sauce is tossed with the vegetables for a sticky coating While roasting the barbecue sauce may dull some of its initial flavor, a fresh drizzle on top is just the thing to bring this recipe together. 

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.

Ingredients

  • 1 pound cauliflower florets
  • 1/2 pound shiitake mushrooms, rinsed, stemmed and sliced 1/2-inch thick
  • 2 tablespoons olive oil
  • 1/2 cup whole raw cashews
  • kosher salt, to taste
  • 3 heads baby bok choy
  • 1/2 cup Korean barbecue sauce, divided
Fulfilled by

Preparation

1.

Preheat the oven to 400 F.

2.

Toss the cauliflower and mushroom slices with the olive oil in a large bowl. Spread in an even layer on a large rimmed sheet pan and sprinkle the cashews over the vegetables. Cook for 20 minutes, then stir and cook for 15 minutes more. 

3.

While the cauliflower, mushrooms, and cashews cook, rinse the baby bok choy. Cut the stems into 1-inch thick slices and roughly chop the leaves. 

4.

Stir the bok choy and 1/4 cup BBQ sauce in with the vegetables on the sheet pan. Cook for 15 minutes more, stirring occasionally, until the bok choy stems are tender. Drizzle with the remaining 1/4 cup BBQ sauce and serve.