An easy, exciting twist on a classic side, make Roasted Miso Cauliflower your favorite new dinnertime vegetable! Roast cauliflower and garlic at high heat until golden and caramelized. Then toss with salty-sweet, umami-rich Miso and Maple Syrup glaze. Simple and delicious!
Roasted Miso Cauliflower
When I first learned how to cook, Roasted Cauliflower became an easy side dish. Delicious, healthy, and so fast to put together. And yet sometimes, it got a little bit boring.
To combat roasted vegetable fatigue, I started adding my favorite Asian flavors and ingredients. And just like that, a sweet-and-savory Miso glaze made vegetables exciting again!
Roasted Miso Cauliflower is a simple recipe that combines the best of two worlds. All the browned bits and glorious caramelization of roasting at high heat. With an exciting, super flavorful glaze made from Miso paste and Maple Syrup.
Yes, Roasted Miso Cauliflower is SO delicious. The roasted cauliflower soaks up every bit of the simple glaze. Nutty and fragrant, salty and sweet, rich and flavorful! There will be no leftovers!
And easy. Simply toss on a sheet pan. And drizzle the glaze — all over. A family favorite that I hope you’ll enjoy, too!
- Cauliflower. The neutral flavor of cauliflower is kid-friendly and delicious. When roasted at high heat, the cauliflower caramelizes beautifully. Nutty, earthy, and rich tasting — the texture is meaty and satisfying.
- Garlic. The recipe calls for an entire head of garlic! Roasted at high heat in olive oil, the garlic cloves turn golden and caramelized; the final flavor is slightly sweet and so delicious.
- Olive oil. Good quality, extra virgin olive oil adds lots of flavor and helps the cauliflower to brown.
- Miso Paste. Salty, umami-rich Miso adds TONS of flavor! I recommend the mild, sweet flavor of White Miso Paste also called Shiro Miso Paste.
- Maple Syrup. The sweetness balances the salty, savory flavor of Miso. When reduced, the glaze becomes thick and syrupy.
- Sesame Oil. A little bit adds so much nutty fragrance!
- Italian Parsley. Not just a garnish! Parsley adds herby freshness and flavor.
What is Miso Paste?
Miso paste is Japanese fermented soybean paste. A pantry staple that’s naturally vegan, the flavor profile is salty and savory. And FULL of umami flavor!
At the grocery store, you’ll likely find different kinds of Miso. Depending on the length of fermentation, Miso can range from White (shiro) to Red. The darker the color, the longer it’s been fermented.
However, I do not recommend Low Sodium Miso paste! The taste won’t be the same.
- Cut cauliflower into same-sized florets. Spread out on a sheet pan. Add garlic cloves. Drizzle with olive oil and lightly season with salt and pepper. Mix thoroughly with hands, on the sheet pan.
- Roast at 425F/215C until soft with charred edges here and there, about 25-30 minutes.
- In a small bowl, mix the ingredients for the Miso glaze.
- Drizzle Miso Glaze all over the roasted cauliflower. Mix with a spatula. Roast for another 5 minutes. Garnish with parsley, green onion, and sesame seeds. Eat immediately and enjoy!
Watch how to make it:
- Use a heavy-duty sheet pan. To make sure your sheet pan does not buckle at high heat, use a large, heavy-duty, rimmed sheet pan. A large surface area will ensure proper browning!
- Don’t crowd the cauliflower! To roast the veggies properly, make sure the cauliflower is not too crowded. Otherwise, they will steam. Give the cauliflower room to breath. Then the magic of browning and caramelization is sure to happen!
- Add Miso Glaze immediately. After removing the roasted cauliflower from the oven, add the glaze immediately while it’s still hot. That way, the vegetables will absorb all those delicious flavors.
What can I serve with Roasted Miso Cauliflower?
I serve Roasted Miso Cauliflower as an easy vegetable side dish, alongside rice.
Since Miso is salty and savory, I suggest serving it with mains that are bright, punchy, and fresh. Some suggestions:
How do I store Miso?
Miso Paste keeps best in the fridge. As a fermented food product, Miso continues to change in color, flavor, and texture. Warmer weather will quicken the fermentation process.
Once opened, make sure to keep the Miso tightly wrapped. That way, it won’t dry out.
More recipes with Miso:
Roasted Miso Cauliflower
- 13 x 18" sheet pan
- 1 head (large) cauliflower
- 1/4 cup olive oil
- 1 head garlic
- salt and pepper
- 1 Tbsp white miso (also called Shiro Miso)
- 1 Tbsp sesame oil
- 2 Tbsp maple syrup
- 1 Tbsp flat leaf parsley, chopped
- 1 green onion, chopped
- 1 tsp roasted sesame seeds
- Preheat oven to 425F/215C.
- Cut cauliflower into same-sized florets. Spread out on a sheet pan. Peel garlic and add to the sheet pan. Drizzle with olive oil and lightly season with salt and pepper. Mix thoroughly with hands, on the sheet pan. Roast until mostly soft with charred edges here and there, about 25-30 minutes.
- While the cauliflower roasts, make the miso glaze. In a small bowl, mix ingredients together. When the cauliflower is roasted, remove from oven and drizzle over glaze. Mix with a spatula. Roast again until the Miso Glaze is sticky, syrupy and reduced slightly, about 5-10 more minutes.
- Remove from the oven. Taste and season with additional salt, if needed. Garnish with parsley, green onion, and sesame seeds. Serve immediately and enjoy!